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Spanish-style omelette
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Jun Tanaka’s Spanish-inspired omelette has an unusual ingredient – an ostrich egg
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Tips and suggestions
- Cooks Tips...
- 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.
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
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.
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