Smoked-haddock & Chorizo Omelette
The smoky flavours of the haddock and the paprika in the chorizo combine in perfect harmony. Serves 4
25g butter 2 shallots, finely sliced 100g chorizo, peeled and sliced 300g skinless, smoked haddock, cut into bitesized chunks 10 medium eggs, beaten 2 tbsp freshly chopped chives green salad, to serve 1. Preheat grill to mediumhigh. Heat butter in a 23cm ovenproof frying pan over a high heat. Fry shallots and chorizo for 1 minute, then add haddock and fry, turning occasionally, for 1 minute to warm through. 2. Pour in eggs. Season lightly, then scatter over chives. Cook for 3 minutes on hob, then grill until egg is set and golden. Slide onto a board and serve in wedges with a crisp green salad.
EACH SERVING About 1 550kJ, 34g protein, 25g fat (9g saturated), 1g carbohydrate (1g total sugars), 0,3g fibre.