chunky brunchy omelette

14 Mar

There is nothing better than a omelette brunch while catching up on your Sunday reading, here’s one my love and I came up with yesterday while walking round Sainsbury’s!

It has a bit of a Mediterranean feel with the chorizo and tortilla style with extra spice from the chilli powder. You can always play about with the chunky ingredients!

Serves 4 (or two very hungry!!)


5 Charlotte potatoes, sliced
6 eggs
splash of milk
half a red pepper, sliced into thin strips
125 g mushrooms, sliced
10 slices of chorizo sausage, quartered
handful of grated cheese
chilli powder


Boil the potatoes for 10 minutes or until slightly soft, you don’t want them to break up but they shouldn’t be too firm. Meanwhile whisk the eggs, milk, salt, pepper and chilli powder together. Heat a little oil in a large frying pan, add the mushrooms, pepper, sausage and potatoes and cook, stirring gently for about 8 minutes. Drain the excess oil.  Pour the egg mixture over the top, sprinkle with the cheese and cook over a very low heat until firm. It should take about 20 minutes. Transfer the pan to under the grill (taking care if you have a plastic handle) and grill until the surface is a golden brown.

Serve with a spicy rocket salad.


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