Spanish omelette with sausage
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Date Posted:
April-5-2010 08:00
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The humble Aussie sausage has gone seriously gourmet. For more snag recipes, grab the
May issue of FHM.
Spanish omelette with sausage
Serves one hungry bloke, or two as a light meal
If you don’t have a skillet pan, go out and buy one. They're cheap and easy to cook with, they sit quite easily on a stove or BBQ, and they're great for putting in the oven, with no plastic handles to worry about melting. Just keep them clean and well oiled when you are not using them.
Ingredients:
3 free range pork snags
4 free range eggs
2 tablespoons of olive oil
½ onion, finely diced
1 clove garlic, chopped
2 tablespoons chopped parsley
1 tablespoon chopped thyme
Salt and pepper to taste
Method:
Preheat the oven to 200ºC.
Whisk the eggs in a large mixing bowl.
Add chopped herbs, salt and pepper.
Heat the skillet pan over a medium heat and add the sausages, turn until cooked.
Add the garlic and onion to the skillet and sweat till just golden.
Add the egg mixture and stir for 2 to 3 minutes, then put skillet in oven for 5 to 10 minutes until the egg is golden and cooked.
Serve immediately with warm crusty bread & tomato relish.
Drink: Brunch fare calls for a crisp, cleansing lager. Try the one made by Stone & Wood or James Squire’s Sundown Lager.
Related links:
Luscious lambCooking with GuinnessMake perfect pasta