Microwave Chorizo, Potato & Pepper Omelette

How to make a Microwave Chorizo, Potato and Pepper Omelette.

Ingredients: Serves 2

  • 225g/8oz medium new potatoes, washed
  • 15ml/1tbsp olive oil
  • 1 red pepper, de-seeded and sliced
  • 50g/2oz chorizo sausage, sliced
  • 4 large eggs
  • 25g/1oz cheddar cheese, grated
  • salt
  • freshly ground black pepper


  1. Prick the potatoes all over with a fork and place in a micro-proof bowl.
  2. Add a splash of water, cover the bowl with an upturned plate and microwave on HIGH for 6 minutes, stirring once, until the potatoes are tender.
  3. Remove from the oven and let them cool slightly.
  4. Slice the potatoes.
  5. Place the pepper and oil in a micro-proof 20cm/8in wide shallow dish.
  6. Cover with an upturned plate and cook on HIGH for 2 minutes.
  7. Stir in the potatoes and chorizo.
  8. Beat the eggs with seasoning and pour over the hot vegetables.
  9. Stir well.
  10. Cover with an upturned plate and cook on HIGH for 90 seconds.
  11. Stir well, pushing the cooked egg into the middle of the dish, shake to level.
  12. Cover with the plate and cook on HIGH for a further 2 minutes.
  13. Leave to stand for 3 minutes.
  14. Scatter over the cheese and cook on HIGH for 1 minute until the cheese has melted or if liked brown under a hot grill.
  15. Remove from the dish and cut into wedges.
  16. Serve warm or cold.
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