Spanish omelette

The most important meal of my day is breakfast & I love making it interesting all the time. So this week a simple twist on the most popular breakfast ingredient, eggs. A Spanish omelette with a Goan twist. Check it out!!



Yellow bell pepper – ½ no.

Red bell peper – ½ no.

Eggs – 2 no.

Potato – ½ no.

Onion – ½ no.

Parsley – 1 tbsp chopped

Goan chorizo – 4 beeds.

Salt & pepper – to taste

Oil – 2 tbsp


1)      Mise en place. First collect all your ingredients before you begin.

2)      Die the potatoes & soak them in water. This will prevent them from oxidating & becoming black. Chop the onion & cut the bell peppers into juliennes.

3)      Heat a table spoon of oil in a pan. Cook the potatoes till about 90% cooked. Remove the potatoes onto a kitchen napkin to soak up the excess oil.

4)      In the same pan. Sauté the onions, bell peppers & chorizo till lightly cooked. Add a dash of water to combine all the flavors & cook till the mixture is semi dry. Once you reach this stage, add in the potatoes & finally the beaten eggs. Season with salt & pepper & finish with a helping of chopped parsley.

5)      Serve it hot, enjoy!!

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