Chorizo and anchovy omelet
- 50ml olive oil
- 1 spanish onion, chopped
- 1 red capsicum, chopped
- 1 chorizo sausage, finely sliced
- 4 anchovies, chopped
- 12 eggs, lightly beaten
- 1/2 cup chopped parsley
- Salt
- Freshly ground white pepper
To make individual omelets, divide ingredients by four and repeat method for each omelet, using a small pan. Buy the best quality anchovies your budget allows.
Method
To make one large omelet, heat oil in a large non-stick frypan. Cook onion, capsicum and chorizo over a medium heat for five minutes. Add anchovies, eggs and parsley. Gently move eggs around with a spoon to cook evenly. Season and leave to finish cooking. Eggs should still be a little runny. Serve immediately with grilled bread.
Serves 4
