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María Lo, best known for having been the winner of Masterchef 10 in Spain, publishes new recipes every week on her Instagram profile with which to prepare tasty dishes with a very neat aesthetic.
Last week, the chef presented a new recipe in which she shows us how to make an omelette with chistorra sausage, cheese and caramelised onion.
First of all, María offers some tips on how to replicate her omelette in the best possible way. A trick to homogenise the colour and prevent the onion from sticking when caramelising (especially at the end of cooking) is to add a little water and mix well 😉. I think the key to making it juicy without it being raw is to fry the potato a lot, make it crispy and then leave it to rest in the beaten egg until the egg rehydrates again’.
Recipe
The following describes all the steps and the culinary process in detail. Take note and enjoy!
1. The first thing we are going to do (if we don’t already have caramelised onion) is to caramelise the onion. To do this, place a frying pan over medium-low heat with a tablespoon of butter, and add the onion, previously peeled and cut into thin julienne strips. It will be ready in approximately 20-30 minutes.
2. Meanwhile, while the onion is caramelising, we prepare the rest of the ingredients: peel, cut and peel the potatoes into more or less small pieces. Rinse them and leave them to drain in a colander. Cut the ball cheese (without skin) into cubes of about half a centimetre.
3. Open the chistorra sausage, remove the skin and reserve the inside. Once the onion is caramelised, fry the chistorra in the same frying pan, trying to break it into small pieces. Cook until it is well done and has rendered its fat. Once ready, set aside. Next, in a sufficiently large frying pan with plenty of soft olive oil, fry the potatoes over medium heat until they are soft. At the end of the cooking time, turn up the heat so that they are golden brown and crispy.
4. While the potatoes are frying, break the eggs, beat them until they are well blended (without over beating them) and set them aside. When the potatoes are well fried and golden brown, remove them well drained from the oil and place them directly on top of the beaten eggs.
eggs.
5. Add the cooked chistorra sausage, the cubes of cheese, a tablespoon of caramelised onion and salt to taste. Mix well and leave the mixture to stand for about 5 minutes so that the potatoes absorb the egg.
6. After 5 minutes, add a little oil to a clean frying pan and place over medium-high heat. When the frying pan is very hot, add all the omelette batter (egg, potatoes, chistorra, cheese and onion). Let it cook on one side until it is sealed, then carefully turn it over with a plate and let it cook until it is sealed on the other side.
7. The cooking point depends on taste. Personally, I like to leave it mellow, with a semi-cooked egg. And that’s it! Ladies and gentlemen, it’s time to eat your omelette. And I advise you to accompany it with a good bread with tomato and olive oil, a pincho roll.
