Spanish Omelette with Chorizo, Olives and Prawns


1 chorizo sausage, sliced

6 prawns

½  red onion, sliced

1 clove garlic, crushed

1 potato, boiled, cut in rounds, skin on

8 eggs

1 tbsp. paprika

½ bunch basil

½ bunch parsley

1 spring onion, sliced

1 long red chilli, sliced

½ cup olives

olive oil

salt and pepper


Pre-heat oven or grill to medium/high heat.

Crack eggs in a bowl, add parsley, basil, spring onions, paprika, salt and pepper and whisk.

Heat oil in a pan, add potatoes, garlic, onion, chilli, chorizo, prawns and olives. Season with salt and pepper. Pour egg mixture over top and cook until egg starts to set. Place under grill for 3-5 minutes or until brown on top.

To serve, place plate over top of pan, grab with tea towel and flip over.