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Spanish-style omelette

Jun Tanaka from Market Kitchen
Jun Tanaka’s Spanish-inspired omelette has an unusual ingredient – an ostrich egg

Spanish-style omelette

Method

1. Heat a generous amount of oil in a wide, shallow frying pan and fry the chopped chorizo until lightly browned.

2. Add the peppers, peas and chopped spring onion and fry for a few more minutes.

3. Pour in the beaten egg and season with salt and freshly ground black pepper. Lift the edges of the omelette gently as it cooks to allow the uncooked egg to run underneath. Cook until the bottom is browned and the centre is just set.

4. Cut into slices to serve.

Cook’s note: A shallow, really wide pan is essential for this dish, since if it is too deep, the omelette will burn on the bottom but be raw in the centre.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
vegetable oil, for frying
200g Chorizo, chopped
3 green peppers, chopped
3 red peppers, chopped
300g shelled peas
2 bunches Spring onions, finely chopped
1 ostrich egg, lightly beaten