Spicy sausage omelette with salsa verde

Spicy sausage omelette with salsa verde
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

Boring, flavourless eggs are a thing of the past. This filled omelette is made with spicy sausage, cheese and red pepper and served with salsa verde – that’s a breakfast worth getting out of bed for.

Nutrition: per serving

Calories
590kcals
Fat
44.8g (12.9g saturated)
Protein
30.2g
Carbohydrates
13.4g (11.3g sugars)
Fibre
6.2g
Salt
2.3g
Calories
590kcals
Fat
44.8g (12.9g saturated)
Protein
30.2g
Carbohydrates
13.4g (11.3g sugars)
Fibre
6.2g
Salt
2.3g

Ingredients

  • 1 red pepper
  • Vegetable oil for frying
  • 1 medium red onion, finely sliced
  • 1 garlic clove, crushed
  • 1 tsp sweet smoked paprika
  • 60g sobrasada
  • Small handful fresh parsley, chopped
  • 1 tsp chilli flakes
  • 4 medium free-range eggs
  • 2 tbsp whole milk
  • 30g manchego cheese, coarsely grated

For the salsa verde

  • 10g fresh parsley, finely chopped
  • 10g fresh mint leaves, finely chopped
  • 2 anchovy fillets, very finely chopped
  • 1 garlic clove, crushed
  • Juice 1 lemon, plus wedges to serve
  • Pinch caster sugar
  • 1 tbsp olive oil

Method

  1. Heat the grill to high. Grill the pepper until blackened all over, then put into a food bag to sweat for 15 minutes. Peel off the skin, remove the seeds, then slice.
  2. Heat a glug of oil in an 18cm frying pan over a medium heat, then fry the onion with a pinch of salt for 10 minutes. Add the garlic and paprika and fry for another minute. Add the sobrasada and fry for 
4-5 minutes until turning crisp. Stir in the parsley and chilli flakes, then transfer to a plate with the sliced pepper.
  3. In a small bowl mix together all the salsa verde ingredients; taste and season. Set aside while you make the omelette.
  4. Clean the frying pan and add a splash of oil over a medium heat. Put the eggs and milk into a medium mixing bowl and whisk briefly. When the oil is hot, pour in the eggs and cook for a minute to let the egg to start to set. Use a spatula to pull the egg into the centre and tip the pan to allow uncooked egg to flow into the space. Continue until the egg has almost all set.
  5. Scatter half the cheese over one half of the omelette and top with the sobrasada mixture, then add the remaining cheese. Use a fish slice to fold the omelette, then cook for a minute more. Turn out and serve with the salsa verde and lemon wedges.

delicious. tips

  1. Sobrasada is a soft, cured spicy paprika flavoured sausage from the Balearic Islands. It’s available from brindisa.com (or use sliced chorizo).

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