Spanish Sausage

Now that I have your attention, here's what I cooked up for supper after a long hot day.

Spanish Chorizo Omelette

Now, 20 minutes before you start the preparation you will definitely need a lager, nothing specialist or bottled please, a Stella Artois or something - put it in the freezer for a super-chill. Now start chopping new potatoes, chorizo , onions or shallots and a few cloves of garlic. Try and get the potatoes and chorizo to the same size as dice or something, everything nice and small so it'll cook well and soak up all the oils and flavours. Then bung em all in a hot pan with lots of olive oil. Quantities are completely personal but most pans are too big for just one person so either make a good one for supper and left-overs or cook for a friend. Depending on how appreciative they are ( or how frugal you are ) either add more potatoes or chorizo. While the potatoes, sausage etc are all cooking down break 3 eggs into a bowl, season and add fresh tarragon. If your a fat git, like myself, then add a dash of double cream too.

The sausage and potatoes will take an eternity to cook down but be patient and hang on until they are a lovely oily red mess, then pour the egg stuff into the pan. While this is cooking grate some cheese ( cheddar  will be fine ).

Sprinkle the cheese on top of the omelette and put the whole pan under the grill. Now remove the lager from the freezer. After a few minutes the omelette should be done and the top all golden and nice. Scoff unashamedly with the lager.

Ingredients

New Potatoes
Onions or shallots
Chorizo Sausage
Garlic
3 Eggs
Double Cream
Fresh Tarragon