BREAK­FAST OMELETTE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 2-4

8 new pota­toes – about 300g (10½oz)

2-3tbsp veg­etable or olive oil

100g (3½oz) qual­ity black pud­ding, any cas­ing re­moved, cut into 2cm (¾in) slices

100g (3½oz) lar­dons, cut into 1cm (½in) dice

100g (3½oz) chorizo, the best qual­ity you can find

2 ba­nana shal­lots, thinly sliced

2 garlic cloves, grated

1 green chilli, sliced – seeds and all

6 eggs, whisked

1tbsp finely chopped rose­mary leaves

1 bunch of flat-leaf pars­ley, leaves only, finely chopped Salt and freshly ground black pep­per

Cook the pota­toes in boil­ing, salted wa­ter un­til they’re just soft – about 12-15 min­utes. Drain in a colan­der, leave them to steam and cool, then halve them.

Pre­heat the oven to 220°C/fan 200°C/gas 7. Warm a 25cm (10in) non­stick oven­proof fry­ing pan over a medium heat and pour in the oil. Fry the black pud­ding slices on each side un­til crisp, then re­move them from the pan and drain on kitchen pa­per. In the same pan, fry the lar­dons un­til they start to brown and the fat ren­ders (runs out into the pan). Add the chorizo and fry with the lar­dons. The smoky red pa­prika oil will start to come out of the chorizo. Re­move the lar­dons and chorizo with a slot­ted spoon and drain on kitchen pa­per. Once the chorizo is cool enough to han­dle, slice it thinly.

Add one of the sliced shal­lots and the garlic to the pan with all of the ren­dered oil still in it and cook for a few min­utes over a medium heat un­til soft. Add the pota­toes and stir so that they take on all of the flavours from the pan. Put the cooked meats back into the pan with the green chilli and stir again.

Re­duce the heat un­der the pan to low. Sea­son the eggs then pour them into the pan. Add the rose­mary and half the pars­ley and stir slowly un­til the eggs start to firm up. Place the pan in the oven and cook for 5-8 min­utes un­til the eggs have set and are puffed up – almost souf­fléd. Re­move the pan from the oven, sprin­kle the re­main­ing shal­lot and pars­ley over the top and serve.

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