The most important meal of my day is breakfast & I love making it interesting all the time. So this week a simple twist on the most popular breakfast ingredient, eggs. A Spanish omelette with a Goan twist. Check it out!!
Yellow bell pepper – ½ no.
Red bell peper – ½ no.
Eggs – 2 no.
Potato – ½ no.
Onion – ½ no.
Parsley – 1 tbsp chopped
Goan chorizo – 4 beeds.
Salt & pepper – to taste
Oil – 2 tbsp
1) Mise en place. First collect all your ingredients before you begin.
2) Die the potatoes & soak them in water. This will prevent them from oxidating & becoming black. Chop the onion & cut the bell peppers into juliennes.
3) Heat a table spoon of oil in a pan. Cook the potatoes till about 90% cooked. Remove the potatoes onto a kitchen napkin to soak up the excess oil.
4) In the same pan. Sauté the onions, bell peppers & chorizo till lightly cooked. Add a dash of water to combine all the flavors & cook till the mixture is semi dry. Once you reach this stage, add in the potatoes & finally the beaten eggs. Season with salt & pepper & finish with a helping of chopped parsley.
5) Serve it hot, enjoy!!