7 Large Eggs 2 Vine Tomatoes Peeled and Chopped 2 Shallots (chopped) 2 Garlic cloves (finely chopped) Half Red Pepper (Largely Diced) 1 Chorizo Sausage (part cooked) 2 - 3 tbsp Single Cream 2 New Potatoes (Boiled and chopped) Handful of Regular Mushrooms Handful of Chopped Flat Leaf Parsley
To Cook
1. Boil your Potatoes for about 15 minutes so they are partly cooked. At the same time heat your chorizo sausage in the oven unless yours is already ready to use. Boil some water and dunk the tomotoes in for two minutes, remove when the skin surface has cracked, peel and deseed and chop into large chunks. Once done chop all your vegetables and sausage while your waiting for the potatoes.
2.Put 7 whole eggs and the cream into a mixing boil, whisk. Add salt and pepper and your herbs and tomato chunks
2.Heat the shallots with the oil and lightly fry, then add the pepper, potatoes, mushrooms and garlic. Fry for a further few minutes and add the sausage.
3. Once everything has been frying for a few minutes add the omelette mixture and put in the oven. If you don't have a pan fit for the oven transfer the mixture to a baking tray and put in the oven on 180° for 8-9 minutes (depending on ovens)
CAUTION: when handling metal handled pans make sure you use the protective equipment so as not to burn your hands! Green Nectar accepts no responsibility for injuries caused
4. Remove from the oven (use the protective clothing), cut round the pan and then through the omelette and serve.
Ideal with boiled potatos, salad or light summer vegetables
Online Cooking Recipe: Spanish Omelette
