Spanish omelette with peppers and chorizo

Serves : 4
Preparation time : 10 minutes
Cooking time : 20 minutes

Ingredients

• 16 slices of chorizo
• 8 eggs
• 2 peppers
• 1 onion
• 1 clove of garlic
• 8 black olives
• 2 tablespoons of olive oil
• 1 teaspoon of Espelette chilli
• pepper
• Salt

Instructions

1. Preheat the oven on a very high setting.
2. Chop the peppers into very small cubes.
   Finely chop the onion and crush the garlic.
3. Put all of this into a non-stick pan and lightly fry in 2 tablespoons of oil, for about 5 minutes.
4. Break the eggs into a bowl and whisk, add the vegetables, season with salt and sprinkle in the Espelette chilli pepper.
5. Line a round, non-stick cake tin with baking paper, pour in the omelette mixture and oven cook for 15 minutes.
6. Leave it to cool before removing it from the tin. Divide into parts or cut into large cubes.

Recipe taken from the book Boat cooking - Solar Éditions