Alive and Cooking

Spanish Omelette

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6 eggs
1 chorizo sausage, roughly cubed
½ Spanish onion, roughly chopped
90 g crumbly cheddar cheese
3 cloves garlic, finely sliced
¼ bunch chives, roughly chopped
1 bullhorn pepper, finely diced
5 medium white mushrooms, roughly sliced
½ tbsp. smoked paprika
Extra virgin olive oil
Salt and pepper


In an oven-proof pan with a good splash of oil, fry the chorizo until crispy. Once cooked, remove and set aside. Tumble in the mushrooms, bullhorn pepper, paprika, onions and garlic with another splash of oil. Fry until vegies have softened slightly, then return the chorizo to the pan.

Whisk the eggs and pour into the pan. Crumble the cheese over the top, add a sprinkle of salt and pepper and pop under the grill for 5 – 7 mins. Garnish with chives and serve.

Serves 2

Spanish Omelette