What you’ll Need

- 6 eggs
- Packet of thinly sliced chorizo
- Small pack of fresh button mushrooms
- Small sausage/ couple of slices of black pudding (exactly the same concept in Spain, but called Morcilla)
- Tin of Plum tomatoes
- One large potato
- 2 x Niçoise butter cubes
- Teaspoon of vegetable oil
-Salt & Pepper

Method of preparation and cooking

Place the six eggs in a bowl, season with salt and whisk until yolk and white have been beaten together and leave to one side Next take the potato, wash, peel and drain…then slice thinly. Once sliced, season with salt and pepper before adding the potatoes to a frying pan with the teaspoon of vegetable oil and cook on a medium heat for 6-8 minutes, before placing on a tray and keep warm in a preheated oven, gas mark 150/5, until the omelette is finished After this, take your tin of tomatoes, place in a small pan and keep on a low flame, to cook through gently Now take the black pudding, dice into small cubes and place into the same frying pan used for the potatoes, with the button mushrooms and place on a medium to high heat, then allow to cook the ingredients for a further 5-6 minutes. Then add the Niçoise butter cubes and just as it has melted, add the beaten eggs and allow to spread around the pan evenly and cook through. After five minutes cooking…when the egg is starting to solidify, garnish the top of the omelette with a ring of sliced chorizo, before placing under a grill for a further 5 minutes. Finally take the omelette, fold out onto a chopping board, cut into half or quarters and serve with a portion of the fried potatoes and a couple of tinned tomatoes, with juice drizzled over them. This dish is great to make instead of the old English version and is ideal for breakfast and brunch

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