Oh, and by the way - us gluten-free people have to be creative with our breakfasts, so I know you wouldn't necessary serve asparagus with your bacon and baked beans, but trust me, it works in this!
Even James Martin would be proud of the
amount of butter in that pan... oops
Chorizo, potato and asparagus omelette
1. Melt some butter in a pan and fry up 2 small chopped shallots, 8 or so small round slices off a chorizo ring and 3 cubed new potatoes on a medium heat for about 8 minutes, or until the potato cubes are cooked through. If you're being a purist, the potatoes should be sliced - but seen as I'm not being a purist in any other way, I fancied cubes this morning. Season generously whilst cooking.
2. Add 2 asparagus spears, chopped up at the same size as the potatoes, and fry for another minute.
3. Add 2 beaten eggs, seasoned with chili flakes, salt and pepper, plus a handful off fresh chopped parsley, and cook for a couple of minutes to settle the egg on the bottom of the omelette.
4. Pop into the oven or under the grill for 5 minutes to cook through (this is probably cheating but it helps to avoid a brown crispy bottom).
Serve with some soft lamb's lettuce and laugh smugly at those still waiting for their burnt sausages and cold toast. So much easier to not want theirs when you have something much tastier. Well, most of the time, anyway...
|How can you tell if there's a giraffe in your fridge?|
There's hoofprints in the butter