Microwave Omelette with Potatoes and Chorizo

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 326, total fat 23 G., saturated fats 8 G., proteins 16 G., carbohydrates 14 G., fiber 2 G., cholesterol 257 mg, sodium 495 mg, sugar 2 G.

This recipe is inspired by the traditional Spanish tortilla (scrambled eggs and potatoes). It's topped with a touch of spicy chorizo and tangy goat cheese to create a dish perfect for brunch or dinner. A touch of cream is the secret to this fluffy, tender omelet. It's ready in just 20 minutes in the microwave.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium Yukon Gold potatoes (350 g), peeled and cut into 0.3 cm thick semi-circular slices.
2 tablespoons extra-virgin olive oil
5 large eggs
1/4 cup cream, 10% fat
2 green onions, thinly sliced
60 g fresh goat cheese
60g Spanish chorizo, remove casing and cut into small pieces
2 tsp chopped fresh parsley, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, chorizo sausage, potato, goat cheese, cream

Cooking the dish according to the recipe:

In a 9-inch (22-cm) microwave-safe pie dish, toss the potatoes with olive oil, 1/2 teaspoon salt, and freshly ground black pepper. Cover completely with waxed paper. Microwave on high power (100%), stirring once, until the potatoes are tender and translucent, 6 minutes at 1100W, 9 minutes at 700W. When removing the waxed paper, be careful not to burn yourself with hot steam. Pierce the potatoes in several places with a knife; if the knife does not go through easily, continue microwaving the potatoes, covered, in 30-second intervals.
In a medium bowl, combine the eggs, heavy cream, green onions, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Pour over the potatoes and toss to combine. Microwave, uncovered, on high power (100%) until the edges of the eggs are set, 1 minute at 1100W or 2.5 minutes at 700W. Stir thoroughly to distribute the set egg toward the center and the liquid portion toward the edges. Cook, uncovered, until most of the eggs are set, 1 minute at 1100W or 1 minute 45 seconds at 700W.

Sprinkle with crumbled goat cheese and toss as before. Gently smooth the surface of the potato-egg mixture (it's okay if it's a little uneven) and sprinkle with chorizo. Cover with waxed paper and microwave on high until the eggs are completely set and the cheese is melted, 1 minute on an 1100W microwave or 2 minutes on a 700W microwave. Let stand, covered, for 3 minutes.
Sprinkle the omelette with chopped parsley and serve warm or cooled to room temperature.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Simple casserole recipes / Microwave oven / Breakfast / Main courses / Casseroles / Meat / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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