Spanish omelette with mussels, sweet potato, chorizo and flat-leaf parsley
|100 grams of Prins & Dingemanse precooked mussels||6 eggs|
|100 gr of chorizo, cut in half lengthways and sliced thinly||1 bunch of flat-leaf parsley, finely chopped|
|1 onion, finely chopped||Salt and pepper|
|2 sweet potatoes, peeled and cut into thin slices||Olive oil|
This Spanish omelette is made traditionally with potato. We are going to use a sweet potato and that goes really well with mussels and chorizo. Delicious as a hearty lunch or a light main course.
Heat a dash of olive oil in the frying pan and fry the chorizo until the slices start to colour slightly. Fry for 5 minutes and then add the onion. Stir well and add the sweet potato to the pan. Fry the slices of sweet potato for a few minutes. This ensures they start to cook. Beat the eggs. Add the largest part of the flat-leaf parsley and add salt and pepper to taste. Pour the egg mixture into the pan and add the cooked mussels evenly divided. Put the lid on the pan and cook the Spanish tortilla over a low heat for 25 minutes. Make sure you don't burn the underside. When the egg is set, you garnish the tortilla with the rest of the flat-leaf parsley.
Serves: 2 - 4
- Freshly cooked mussel meat