Indemic - Product Development, Taranaki, New Zealand


Potato, Chorizo & Sage Omelette

This post is a little late, but as they say, better late than never!  The greatest challenge I have as a blogger is bringing these posts to you on a regular basis, and for me that means once a week.  I'm also working on the boys in the back room (Nick, Sam!!), gently prodding and persuading them to find voices of their own (actually they don't need any persuading there!) in order to offer some diversity and interest and to pepper these pages with thoughts not limited exclusively to all things food.  And while I'm on the subject this is a great weeknight meal.  Quick, easy and really tasty served up with some homemade chutney and a quick green salad.  

I hope all had a wonderful weekend.  Ours was a productive one in the kitchen and saw Nick whipping up a batch of hot sauce (habanero chillies and green peppers from our garden - we're feeling pretty virtuous right now!) and me finely shredding two heads of cabbage for an attempt at sauerkraut.  So watch this space!  Have a lovely week all and long may this sun shine!


Potato, Chorizo & Sage Omelette
Serves 4

650g potatoes, halved lengthways
1 large red onion, halved, thinly sliced
20 sage leaves, thinly sliced
2 chorizo sausages, thinly sliced on the diagonal
2 tablespoons butter 
10 eggs

Preheat the oven to 200˚C.  Boil the potatoes for 10 minutes or until cooked through.  
Drain, cut into bite-sized pieces and set aside.  In an oven-proof frying pan fry the chorizo 
until golden, remove from the pan and set aside.  Without wiping the pan, add the onion 
and fry until translucent.  Add the sage and fry for a further minute or two until fragrant.
Put the potatoes into the pan along with the butter and fry until the potatoes start to brown,
5 minutes or so.  Lightly beat the eggs and season with salt and pepper.  Pour into the pan
and leave for 5 minutes before placing in the oven and cooking for 10 minutes or until 
golden and set.

Emma BoydComment