How to make a Stuffed Spanish Omelette.
Chorizo,chicken, peppers and popular Spanish spices are blended with eggs, to produce a fulfilling dish, that is best served hot. But could also be eaten cold for a picnic.
Ingredients For 4 Persons:
225g Chorizo Ring, thinly sliced
1 Red Onion, thinly sliced into rings
300g Chicken Breast, cut into thin strips
1 Red Pepper, cut into strips
1 Yellow Pepper, cut into strips
½tsp Smoked Paprika
Pinch of Saffron
125g (4oz) Cooking Prawns
5 Teaspoons of Fresh Chopped Parsley
Fresh Thyme to garnish
Heat the oil in a large heavy based frying pan or paella pan.
Cook the chorizo, onions and chicken over a moderately high heat for 5 minutes.
Until the onions are soft and the chicken is cooked through, with no pink showing.
Add the peppers, smoked paprika and saffron and cook for a further 3-4 minutes until beginning to soften.
Add the prawns and heat through, stirring for 1 minute.
Then beat the eggs with the parsley.
Pour over the ingredients in the pan.
Using a low heat, cook the base until it is set.
Now you can either toss the tortilla onto it’s other side, but I prefer the other way.
Meanwhile preheat the grill and cook under the preheated grill for 4-5 minutes until the top is set and golden.
Garnish with fresh thyme leaves and cut into wedges to serve and serve with a simply dressed green salad.