Prawn and Chorizo Omelette
A few hundred basic omelettes later, it was time to start upping the ante. Time to throw out the old, welcome the new. This one works. Tender, buttery prawns, spicy, crispy chorizo, caramelized onions, chimichurri, soaked mushrooms all on a bed of toasted ciabatta. Sound like your kind of breakfast? It certainly was mine!
Ingredients (for one omelette)
3 Eggs, Beaten really well
50g Spicy Chorizo, diced small
4 Prawns, peeled and deveined
1 Onion, peeled and finely sliced
3 Cloves of Garlic, peeled and minced
2 Button Mushrooms, quartered
1 Teaspoon Smoked Paprika
1 Teaspoon Dried Oregano
1 Bunch of Parsley
Red Wine Vinegar
A few leaves of fresh oregano
A Handful of Bean Sprouts
2 Tablespoons Lemon Juice
1 Tablespoon Butter
Flaky Sea Salt
Mix your mushrooms in a cup or small bowl with the lemon juice.
In a frying pan with on a medium heat, saute two thirds of the garlic, all of the onion, paprika and oregano in a little olive oil. Mix around intermittently to stop them sticking.
Finely mince together the parsley and the rest of the garlic with a knife. Move to a bowl along with the oregano fresh. Thoroughly soak the parsley in vinegar. Perhaps a ratio of 1 teaspoon of vinegar per tablespoon of parsley. Add a couple of punches of sea salt flakes. Soak for 5 minutes, then cover with olive oil.
Once the onions are soft, move them aside. In the space, fry the chorizo for a minute, then mix through the onions. Taste it. Add a bit of salt and pepper if needed. Make room for the prawns, fry them too. Flip once while cooking the prawns. Once done, move to a bowl, wipe down the frying pan.
Put back on a heat, and get it ripping hot. Quickly melt the butter across the surface of the frying pan. Before the butter burns, coat the frying pan in the eggs. Shake the pan to make sure it doesn't stick. Once the top looks like it's firming up, lower the heat.
Assemble in the omelette in the pan. Down the middle you need a line of chimichurri (mix it up a bit before spooning it onto the egg) followed by the onion and chorizo, then the prawns. Salt and pepper on top, then close it up by folding one side over, then rolling it over the fold is on the bottom.
And you're done. Drain the mushrooms and serve the omelette with them and some bean sprouts on a nice crusty bit of ciabatta. And more chimichurri. Always more chimichurri.