Spanish Omelette with Chorizo

Spanish Omelette with Chorizo

Categories: Meat

Serves: 4 Preparation time: 10 mins Cooking time: 15 mins



  • 300ml Filippo Berio Mild & Light Olive Oil
  • 3 small/medium onions, sliced
  • 675g potatoes, peeled and thinly sliced
  • 110g chorizo sausage, sliced
  • 6 medium eggs, beaten
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil


Add the oil in a non-stick frying pan and heat to a medium flame. Add the onions and potatoes and fry for 10-15 minutes or until tender and golden.

Add the chorizo and fry for 2 minutes. Shake the pan until the onions, potatoes and chorizo form an even layer. Drain off excess oil.

Beat the eggs with seasoning, pour into the pan, cover and cook over a medium heat for 5 minutes until the eggs begin to set.

Cook the omelette under a hot grill for 2 minutes or until all the egg has set and the top is brown. Cut into quarters and drizzle over a tbsp of Filippo Berio extra virgin to really bring out the flavour. Serve with rocket leaves or a side of your choice.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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