Thursday, 31 July 2014

Spicy Chicken Spanish Style Omelette

Spicy chicken omelette served with salad and bread roll

Omelettes are one of my favourite ways of using up leftover chicken, especially Spanish style omelettes. This is for a number of reasons: they are quick to make, easy to make, generally fairly nutritious and perhaps above all, they are incredibly versatile in terms of what other flavourants I can add to enhance the eating experience. In this instance, I made a fairly light meal for two by using less eggs than normal and serving half the omelette with a simple summer salad and a wholemeal bread roll.

Spicy Spanish style chicken omelette ingredients

Ingredients (Serves Two)

Generous handful of leftover chicken pieces
1/2 small red onion, sliced
1/2 mild red chilli pepper, seeded and sliced
2 tablespoons vegetable oil
2 large eggs
Salt and pepper
2 generous handfuls mixed green salad leaves
1 medium tomato, cut in to segments
1 lemon cucumber, cut in to segments
2 wholemeal bread rolls

Eggs for omelette are beaten and seasoned


Break the eggs in to a bowl and beat until just combined, seasoning with salt and pepper.

Red chillis and onion for omelette

Pour the oil in to a small to medium omelette pan and gently heat. Add the onion, chilli and chicken and fry on a moderate heat for a couple of minutes until the onion is just softened.

Frying chicken and vegetables for omelette

Pour the eggs evenly over the chicken and vegetables and put your grill/broiler on to preheat to its highest setting.

Beaten eggs are added to gently fried vegetables

Wash the salad leaves in a colander under running cold water and shake dry.

Ingredients for simple salad to accompany omelette

When the egg is almost completely set, put your frying pan under the grill until the egg is completely set. This should only take about a minute or so. Plate the salad and the bread rolls. Slice the omelette in half with a plastic spatula and lay one half on each plate.

Spanish style spicy chicken omelette is ready to serve

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