Spanish Brekkie Omelette

Spanish-style omelette of chorizos, potatoes and home-grown cherry tomatoes.

Made a quick brekkie of Spanish-style eggs, like a thinner tortilla, which I ate in Melbourne last year at Chimmy's. Sniffer liked it but then he likes anything charcuteried, which isn't healthy so I limit his intake and it becomes a vicious cycle: the more I limit it, the more he likes it and the more he likes it, the more I limit it.

Time is always a constraint isn't it, so I suggest that you parboil the potatoes the night before. Also, cut them thinner than I did. You can throw in some thinly sliced onions too, always good to eat more veggies. I love Spanish food although strangely I didn't enjoy Mexican food (but I love tacos and enchiladas) when I was last in the States. It's time to travel.





Spanish  Brekkie Omelette (serves 1 or 2)
3 large eggs
1/2 chorizo
1/2 large potato
1/4 tsp salt & a few shakes of black pepper (to taste)
a dash of cream or milk
a sprinkle of grated cheddar cheese
3 to 4 cherry tomatoes
fresh herb to garnish

1. Peel the potatoes or leave unpeeled, cut into small chunks and boil briefly in water until a metal skewer goes through the center but the potato is still firm. Slice the chorizo into small thin chunks. Whisk the eggs with salt, pepper and cream. You can add the cheese now or at the end.

2. Put 1/2 tbsp olive oil into a non-stick or cast iron pan and fry the chorizos and potatoes until golden. Remove.

3.Heat the same pan again (unwashed), pour in the beaten eggs. Let omelette fry a minute until just firm. If your pan can go into the oven, there's no need to turn, just scatter the chorizo, potatoes and tomatoes over and put pan in at about 200 C, preheated, until the top is set. If pan can't go in the oven, continue cooking and scatter the chorizos, potatoes and tomatoes over it and let it cook over medium-low heat until set. You can lift the sides of the omelette to let the uncooked egg run into the pan to cook faster. The omelette cooked over the burner will not look as rustic as that cooked in the oven. You can try turning it over when it's firm enough on the first side and then scatter the toppings over but the toppings may not stick.

4. Sprinkle the cheese over, garnish with fresh herbs and serve immediately with toasted bread.