|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|