I bought Jamie’s Dinners in the hope of adding more variety to my selection of weekday dinners. I didn’t really work as such but I suspect that’s because i just didn’t use the book enough to make any of the recipes a habit. I picked it up today to find something light for supper and the picture of the Chorizo and Tomato Omelette looked appetising. We usually make a 2 person omelette in our pan so I adjusted quantities for 2. Next time I’d chop the tomatoes up a little but otherwise I’d keep things much as they were, you do need to deseed the tomato as it would be too wet if you didn’t. I used dried herbs as I didn’t have fresh. This omelette is delicious and we’ll definitely be making it again.
- Olive oil
- 1 small whole Spanish-style chorizo sausage, or other spicy, sliceable sausage, thickly sliced
- 1 ripe tomato, seeded and sliced
- 2 small sprigs fresh marjoram or parsley, leaves picked and roughly chopped (optional)
- 3 eggs
- 1/2 a fresh red chili, seeded and thinly sliced
- Salt and pepper
- 1 spring onion, thinly sliced
- Heat some olive oil in a small nonstick pan. Add the chorizo slices and cook for 1 minute, then add the tomato and herbs.
- Whisk the eggs in a small bowl, add the chili, and season with salt and pepper.
- Pour into the pan and mix the eggs around a little, then throw in the onion. Cook until eggs are set, lifting up the edges of the omelette to let the uncooked egg flow underneath.