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I serve this as breakfast, as an appetizer sliced in wedges, and as a main course for dinner w/a side salad . Whichever way I serve it ….it’s a winner!
Cook chorizo, drain,and set aside.
Coat bottom of large skillet w/the olive oil.
When olive oil is ready, add the potato rounds to cover entire bottom of skillet.
Within five minutes, add the onions.
After the onions are translucent, add the chorizo.
Now add the beaten eggs, salt, and pepper.
When bottom part of omelette is cooked, cover the skillet w/a plate large enough to cover the entire skillet.
Turn skillet over to allow omelette fall onto plate; now slide the omelette back into the skillet to finish cooking the bottom.
Let set for 5 minutes and slice into wedges.
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