Spanish Omelette

Serve with warm crusty bread and tomato relish.

Serves one hungry bloke, or two as a light meal

If you don’t have a skillet pan go out and buy one, they are cheap and easy to cook with, they sit quite easily on a stove BBQ, and are 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

3 kick ass, tasty, top-notch free range pork snags
4 free-range eggs
2 tab olive oil
½ onion, finely diced
1 clove garlic, chopped
2 tab chopped parsley
1 tab chopped parsley
Tomato Relish to serve

– 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

Download this podcast here