This is Jays omelette recipe, he does all the omelettes at our place, he is the omelette king, its one of his many talents, he has one in his repertoire which is named after an ex girlfriend, I'll have to get that one up here because its good really good if you like cabbage and tuna which doesn't sound that flash but you'll have to trust me on that one.
We have been cooking this omelette for a while now, it was one of the first recipes on the blog but no one was visiting me then and I've tweeked it along the way, apparently I can't help myself but you see I want this omelette to be the best it can be and I think this is pretty darn close, the absolute best would be if I was going out to collect the eggs from the garden along with the thyme and the chilli.
It came about from what we had in the fridge, it was so good I wrote it down, its probably not really terribly spanish but I bet you'll want to cook it a second time, and do make the salsa its super fast and worth that extra dirty saucepan.
1 cup cooked spud, diced
1 chorizo, sliced thinly
1 red onion, sliced
1 red chilli, sliced
1 heaped tsp of paprika
1/2 cup roasted capsicum strips (out of a jar is fine and fast)
3 sprigs thyme, leaves picked
1 cup tasty cheese, grated
6 eggs. lightly whisked
400g tin diced tomatoes
1 tbsp brown sugar
1 tbsp worcestershire sauce
For the salsa just put everything into a small saucepan, bring to the boil, lower to a simmer and cook for 15 minutes till its thick.
Panfry the onion, chilli, chorizo and paprika slowly till they start to caramelise, then add the potatoes and cook for five minutes more till they pick up some colour from the pan and the paprika.
Next throw in the roasted capsicum and thyme leaves, cook for a couple more minutes then turn down the heat to low then pour over the eggs which you have whisked together along with some s+p. Sprinkle over the cheese and cook till just set, I usually whack it under the grill for a couple of minutes to set the top. Serve with a dollop of the tomato salsa and something green.