okay next up an open omelet I love this
concept again it’s open to lots of
flavors it can take you from breakfast
right through to a last minute quick tea
so I’m going to go with some sort of
Spanish flavors I’ve got your cherry
thaw I’ve got some potatoes
I’ve got onions got parsley tomatoes
it’s going to be delicious so I’ve got
some lovely little new potatoes and I’m
going to finely slice them so I’m going
to go into a pan with just a little bit
of olive oil we’re going to start frying
the potatoes they’re so thin that they
won’t take much time at all to cook so
just toss those around we’re going to go
in now with Bocelli thought and you’ve
got beautiful seasoning
you’ve got the natural fat in there as
well the paprika and the kN then we go
in with the small pieces of cherry Thal
just a little rosemary or thyme works so
well with the potatoes and the chorizo
gorgeous colors take yourself a couple
of tomatoes quarter it and just take the
seeds out I think that’s really nice in
this dish and sometimes the siege just
get in the way of a story a beautiful
orange ready color come out of that
cherry though we can just roughly chop
the orange and red tomatoes in they go
really really nice and I’m going to turn
this right down now three eggs now could
crack them straight in and sometimes I
do if I’m lazy but I quite like giving
them a little beat I’m using a manchego
cheese you could use parmesan if you
want to you don’t need much just
literally 15 20 grams into the eggs and
this cheese does really nice things you
know when it’s cooking around the edge
of the pan with all that lovely gorgeous
battles come out the chorizo so in last
toss
shake it out flat
move it around yeah you don’t want any
gaps so the guys you got choices here
okay we can just pop it in the oven or
under a salamander and just lightly
Gratton ate it and let it just finish
off that’s nice but I don’t really you
know what I’m doing this want to turn
something else on you know it’s quite
nice to keep it in one pan so a little
cheese on top and what I like to do is
just grab a little lid on the top the
thing I like about this is you’ll get a
little bit of light color on the bottom
of the omelet and then by having this on
here it’s going to steam we quite
delicate quite soft and silky we like
that
so that’s a little bit of time now for
me to make a quick finish a little kind
of flourish on the top have parsley
leaves just pick them off all right that
nice flat leaf parsley
take your stalks to one side and finely
slice them now stalks aren’t that nice
to eat as they are but when you finally
slice them like that they’re really
crunchy I’m actually really really sweet
so I’ve peeled this onion find yourself
a little flat edge so it’s stable and
you could use a mandolin even better and
I’m going to use knife skills to go nice
and fine and just half an onion like
that is all you need put a little salt
on top half a lemon just a little bit on
here to start with
I’m scrunching that salt and lemon and
that rawness has gone now and actually
what you’re left with is kind of like an
immediate quick pickled onion which with
the a cheese the chorizo is going to be
gorgeous
and then we go in with the rest of the
lemon juice and a little swig of olive
oil and that’s going to be lovely okay
so this is done have a little look in
here guys you can hear it just beginning
to sizzle on the bottom just loosen the
edges and here we go
tomatoes potatoes beautiful spiced
cherry thrown and then from a height I’m
just going to sprinkle it
just a little and it’s going to be
delicious let’s try this one mmm really
really good very fast brilliant for like
a last minute late dinner in a sort of
weird way it’s sort of behaving and
acting a little bit like a pizza so
those sort of pizza toppings that you
like you can probably make work on this
concept of an open omelet but that’s a
really lovely omelet super quick and I
really like
concept again it’s open to lots of
flavors it can take you from breakfast
right through to a last minute quick tea
so I’m going to go with some sort of
Spanish flavors I’ve got your cherry
thaw I’ve got some potatoes
I’ve got onions got parsley tomatoes
it’s going to be delicious so I’ve got
some lovely little new potatoes and I’m
going to finely slice them so I’m going
to go into a pan with just a little bit
of olive oil we’re going to start frying
the potatoes they’re so thin that they
won’t take much time at all to cook so
just toss those around we’re going to go
in now with Bocelli thought and you’ve
got beautiful seasoning
you’ve got the natural fat in there as
well the paprika and the kN then we go
in with the small pieces of cherry Thal
just a little rosemary or thyme works so
well with the potatoes and the chorizo
gorgeous colors take yourself a couple
of tomatoes quarter it and just take the
seeds out I think that’s really nice in
this dish and sometimes the siege just
get in the way of a story a beautiful
orange ready color come out of that
cherry though we can just roughly chop
the orange and red tomatoes in they go
really really nice and I’m going to turn
this right down now three eggs now could
crack them straight in and sometimes I
do if I’m lazy but I quite like giving
them a little beat I’m using a manchego
cheese you could use parmesan if you
want to you don’t need much just
literally 15 20 grams into the eggs and
this cheese does really nice things you
know when it’s cooking around the edge
of the pan with all that lovely gorgeous
battles come out the chorizo so in last
toss
shake it out flat
move it around yeah you don’t want any
gaps so the guys you got choices here
okay we can just pop it in the oven or
under a salamander and just lightly
Gratton ate it and let it just finish
off that’s nice but I don’t really you
know what I’m doing this want to turn
something else on you know it’s quite
nice to keep it in one pan so a little
cheese on top and what I like to do is
just grab a little lid on the top the
thing I like about this is you’ll get a
little bit of light color on the bottom
of the omelet and then by having this on
here it’s going to steam we quite
delicate quite soft and silky we like
that
so that’s a little bit of time now for
me to make a quick finish a little kind
of flourish on the top have parsley
leaves just pick them off all right that
nice flat leaf parsley
take your stalks to one side and finely
slice them now stalks aren’t that nice
to eat as they are but when you finally
slice them like that they’re really
crunchy I’m actually really really sweet
so I’ve peeled this onion find yourself
a little flat edge so it’s stable and
you could use a mandolin even better and
I’m going to use knife skills to go nice
and fine and just half an onion like
that is all you need put a little salt
on top half a lemon just a little bit on
here to start with
I’m scrunching that salt and lemon and
that rawness has gone now and actually
what you’re left with is kind of like an
immediate quick pickled onion which with
the a cheese the chorizo is going to be
gorgeous
and then we go in with the rest of the
lemon juice and a little swig of olive
oil and that’s going to be lovely okay
so this is done have a little look in
here guys you can hear it just beginning
to sizzle on the bottom just loosen the
edges and here we go
tomatoes potatoes beautiful spiced
cherry thrown and then from a height I’m
just going to sprinkle it
just a little and it’s going to be
delicious let’s try this one mmm really
really good very fast brilliant for like
a last minute late dinner in a sort of
weird way it’s sort of behaving and
acting a little bit like a pizza so
those sort of pizza toppings that you
like you can probably make work on this
concept of an open omelet but that’s a
really lovely omelet super quick and I
really like
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