A delicious easy family meal - great for using up leftover uncooked chicken from your BBQ.
Spanish omelette with black pudding
Heat a pan over medium heat. Add the chorizo and allow to fry for a minute or two, until the oils are starting to release.
Add the onion and pepper and cook until starting to soften.
Add the black pudding, potato and spinach and fry for another few minutes.
Meanwhile, whisk the eggs, milk, salt and pepper together in a large bowl.
Add the eggs to the pan, ensuring you get an even layer all over. Leave to cook on a low/medium heat for around 5 minutes, or until the egg on the top starts to cook.
While there’s still a bit of wiggle in the egg, sprinkle the cheese over the top of the mixture and transfer the pan to a hot grill until just set (make sure to leave the handle sticking out so it doesn’t melt or burn your hand!)
Ease the cooked omelette from the pan onto a large plate. Slice, and serve with a side salad.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.