Leftover black pudding
2 boiled potatoes, sliced
½ a chorizo sausage, skin removed and sliced into coins
½ a red pepper, sliced
Handful of spinach
½ onion, sliced
30g Parmesan, grated
Splash of milk
Salt and pepper to taste
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.