Posted in Quick Cook

Chorizo and Tomato Omelette

Chorizo and Tomato Omelette

eggs, milk, chorizo, sundried tomatoes, cherry tomatoes, salad
10 mins

Chorizo is an ingredient that everyone sees as very expensive. However, it is non perishable so can sit in the fridge happily without going off. Which for meat is fantastic.

Start by whisking two eggs and a splash of milk in a jug. Slice some chorizo, sundried tomatoes and cherry tomatoes in half and fry on a medium heat until the chorizo has released lots of oil. Pour the egg mixture into the frying pan and allow the mixture to slowly cook while lifting the edges to allow more mixture to reach the underneath. Once the omelette is firm ie. can move like a pancake put a plate over the frying pan. Then flip the frying pan and the plate over. This is the easiest way to get the undercooked side flipped over without the omelette breaking. Then slide the omelette back into the pan for another 3-5 minutes, enjoy and serve with salad.

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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