spanish omelette with chorizo and spinach
 
 

Lindsey Bareham

I had Spanish omelette for breakfast on a recent stay high above the clouds in the mountains of Cantabria. It arrived hot from the oven, with minimal onion but packed with creamy potato, the egg still runny at the centre, the intoxicating smells mingling with freshly baked almond cake. There’s no onion in this version, just new potatoes, wilted spinach, piquant chorizo and eggs.

serves 4, prep 20 min, cook 30 min

400g potatoes
150g baby spinach
3 tbsp olive oil
100g chorizo piquant
6 large eggs

Scrub or peel the potatoes, cut into kebab-size chunks or slice as if making thick crisps, rinse and boil for 5-10 min until just tender. Drain. Heat the oven to 180C/gas 4. Smear a 20cm non-stick, oven-proof frying pan with a little of the oil. Run a sharp knife down the chorizo, peel away the skin, halve lengthways then cut into skinny slices. Fry briefly over a medium-low heat, tossing as the fatty juices run.

Fold in the spinach until wilted. Drain excess oily juice then add the potatoes, stirring to mix. Season with salt and pepper. Whisk the eggs with a pinch of salt. Pour the eggs over the potatoes to submerge. Cook in the hot oven for 15 min, checking after 10, until the eggs are just set and golden. Rest for 5 min then run a palette knife round the inside edge of the pan, cover with a plate and quickly invert. Serve in wedges.