Spanish Omelette Casserole

Spanish Omelette Casserole

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 4 - 6

Ingredients

1 large onion chopped
3 oz or 85 g Chorizo sausage thinly sliced
1/2 lb or 225 g potatoes peeled and cubed. King Edward potatoes are the nicest, but any you have to hand will work.
2 tablespoons olive oil
10 eggs lightly beaten
4 oz or 110 g grated Cheddar cheese
2 tablespoons fresh flat leaved parsley chopped
Salt and pepper to taste

Instructions

Preheat oven to 400 F or 200 C.
In a fry pan, add the oil and onion, and sautee until soft. Then add the potatoes and sautee until cooked. Keep on a medium to low heat to avoid any burning. Just before the potatoes are nearly done, add the chorizo slices and stir everything so all combined. Then add the parsley and season with salt and pepper if you wish.
Transfer everything to an oven proof dish, I use an 6 x 8 Casserole dish. Any size will be fine so long as it is deep enough!
Carefully pour the beaten eggs in to the casserole dish then scatter the cheese over the surface. Place on a tray (to catch any bubble over) and bake for about 15 minutes. The omelette should be puffy when done, golden brown around the edges and not be runny in the centre. Poke a knife to check the egg mixture has set.
Allow to cool for 15 minutes before slicing and serving.
Serve with some nice fresh salad leaves, or cut in to squares and serve warm or chilled for a buffet, party food etc.