Chunky Spanish Omelette

So we are taking the classic and uping the game a bit. This takes minutes to make but still has different flavours to make for an enjoyable meal.

Serves 2

1 Onion, finely sliced
75g Chorizo, cut into medium slices
1 Red Pepper, sliced into strips
4 Eggs
250g New Potatoes, sliced
Bag of Salad
Knob of Butter
Salt and Pepper

1. Add the butter to a small/medium sized frying pan. Fry the onions in the pan until they begin to soften.

2. Add the pepper and chorizo to the pan. Don't worry about the pan running out of butter, the chorizo will give you plenty of oil to fry the potatoes. Fry for a couple of minutes.

3. Add the sliced new potatoes to the pan and fry until they begin to brown. While the potatoes are in the pan, crack the eggs into a seperate bowl and whisk with a fork and season.

4. Once the potatoes have cooked add the egg to the frying pan. Fry on the one side for about 5 minutes. Then using a spatula flip onto the other side and fry for a couple more minutes. Serve with salad

Paella

A classic spanish dish with a variety of ingredients which will fill anyone up.

Serves 4


1 Onion chopped
100g Chorizo, chopped
1 tsp Tumeric
300g Rice
150g Frozen Peas
1/2 packs of seafood mix
3 chicken breasts, diced
800ml Chicken/Fish Stock

1. Heat olive oil in a large frying pan. Fry the onions until softened.

2. Add the chicken and fry until there is no more pink. Then add the chorizo and as its being being fried, it will release the oils.

3. Add the tumeric and rice to the frying pan and coat with the oils from the chorizo.

4. Pour in the stock and bring to the boil. Reduce the heat and simmer for about 10 minutes. Make sure that its being stirred occasionally.

5. After 5 minutes and add the frozen peas and cook for a few minutes.

6. Just before the rice is cooked add the seafood mix to the pan and heath through for 2 minutes. Season and add lemon wedges.