tag:blogger.com,1999:blog-50377063852877848172011-11-28T01:09:42.936+01:00a Rendezvous magazine blogAlexander Anichkinhttp://www.blogger.com/profile/08716415983965000292noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-5037706385287784817.post-48845891612373669832009-05-16T20:39:00.000+02:002009-05-17T18:52:54.884+02:00Truck driver Dave likes to unwind in the kitchen and this has become one of “Dad’s specialities”.<br /><br />“It’s adapted from a Jamie Oliver recipe after someone lent us one of his books. Obviously you and I don’t have all the fancy ingredients he has to hand, so I’ve simplified it - to perfection”!<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients </span></span><br /><span style="font-weight: bold;">chorizo,<br />spring onions,<br />tomatoes,<br />eggs<br />and cheese (optional) </span><br /></div><br /><span style="font-weight: bold;">Method </span><br /><br />Sweat slices of chorizo in a dry pan (don’t add oil as the chorizo is greasy enough). When the<br />red juice starts to appear, throw in very finely chopped spring onions and cut up tomato.<br /><br />In another pan, start making your omelette and when the edges are hardening but the centre is still wet, bang in the chorizo mix, fold it over and give it a few more seconds.<br /><br />Add cheese if you want.<br /><br />Dead cheap, dead easy... delicious.<br /><br /><span style="font-weight: bold;"><span style="color: rgb(204, 0, 0);font-size:130%;" >Tip: </span>Reserve a few slices of chorizo to eat with a cold beer. </span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5037706385287784817-4884589161237366983?l=readers-recipes.blogspot.com' alt='' /></div>Alexander Anichkinhttp://www.blogger.com/profile/08716415983965000292noreply@blogger.com0