Wednesday, 9 April 2014

Simple Recipe for Someone in a Rush
----------------------//------------------

Chicken and Chorizo Omelette





All you need is:


* 3 eggs
* 1 half onion pealed and diced finely
* some left over chicken
* a little chorizo
* a little olive oil (like 3 soup spoons) 
--and a non stick small frying pan--

Preparation:

Place the frying pan on the fire on the cooker, with the oil inside. 
When the oil starts smoking just a little place the diced onion in it and stirring it occasionally, until it starts going golden, at that stage add the remaining ingredients (minus the eggs) and stirring still occasionally for around 3 minutes.
In a separate bowl put the eggs in "yolk and whites" add a little pinch of salt and black pepper **optional** 
and whisk these with a fork, now pour into it the ingredients from the pan and stir the eggs again to completely cover the whole of the ingredients.

Place the pan back on the fire and once hot add the whole mixture in, stir a little to dry up the egg a little but not too dry (you don't want to end-up with scrambled eggs, which would still be good, but you want an omelette) so let it settle for a little so that it cooks one side.

At this stage the delicate bit, from the edge fold one side of the omelette until it passes just over the middle, than repeat the same with the opposite side, making sure is not stuck on the bottom you now can flip the omelette to the other side until is cooked and that's it .....by the way if you can't flip afraid it may fall on the floor, you can use a plate put it over the pan and flip it upside down then just slide the omelette from the plate back into the pan achieving the same thing.  Voila!!!!

The ingredients are just an example as they are one of my favourite flavours, but you can use any left over meats or fish and any vegetables.....the only thing that will differ is if you add cheese this is done when you cooked one side of the omelette and you're about to fold and flip spread the cheese like you'd do on a pizza keep it about an inch away from the edge, then just fold and flip as before ...No problemo!!!!  happy cooking.

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.