flavours it can take you from breakfast right through to a last minute quick tea, so I'm gonna go with

some sort of Spanish flavours I got some chorizo I got some potatoes onions

parsley tomatoes it's gonna be delicious so I've got some lovely little

new potatoes and I'm gonna finely slice them so I'm gonna go into a pan with

just a little bit of olive oil to start frying the potatoes, they're so thin but they won't

take much time at all to cook just toss those around we're gonna go in now with

the chorizo and you've got beautiful seasoning you got the natural fat in

there as well

the paprika, the cayenne then we go in with the small pieces of chorizo just a

little rosemary or thyme works so well with the potatoes and the chorizo, gorgeous colors

get yourself a a couple of tomatoes quarter it and just take the seeds out I think that's

really nice in this dish and sometimes the seeds just get in the way of the story

beautiful orange reddy color come out of that chorizo we can just roughly

chop the orange and red tomatoes in they go really really nice and I'm gonna turn this right down now

three eggs, you could crack'em straight in and sometimes I do if I'm lazy I quite like

giving them a little beat, I'm using a manchego cheese you could use parmesan if you want to

you don't need much, just literally 15-20 grams into the eggs

and this cheese does really nice things you know when it's cooking around

the edge of the pan that lovely gorgeous fat that's come out the chorizo, so in

last toss, shake it out flat, move it around, yeah you don't want any gaps

so look guys you got choices here ok, we can just pop it in the oven or under a salamander and just lightly

gratinate it and let it just finish off that's nice but I don't really, you know, when I'm

doing this want to turn something else on you know it's quite nice to keep it in one

pan so a little cheese on top and what I like to do is just grab a little lid on the top, thing I like about this is you get

a little bit light color on the bottom of the omelette and then by having this one here it's gonna steam, be quite delicate and soft and silky

so that's a little bit of time now for me to make a quick finish a little kinda flourish on the top have

parsley leaves, just pick them off that nice flat leaf parsley take the stalks to one side

and finely slice them now stalks aren't that nice to eat as they are but when you finely

slice them like that they're really crunchy and actually really really sweet. So I've peeled

this onion find yourself a little flat edge so it's stable and you could use a

mandolin even better and I'm gonna use knife skills to go nice and fine, just half

an onion like that is all you need, put a little salt on top, half a lemon,

little bit on here to start with I'm scrunching that salt and lemon and that rawness has gone now and

actually what you're left with is kind of like an immediate quick pickled onion,

which with the egg, the cheese, the chorizo is gonna be gorgeous

I'm gonna go in with the rest of the lemon juice and a little swig of olive oil and that's gonna be lovely ok

So, this is done, have a little look in here guys, you can hear it just beginning to sizzle on the bottom

just loosen the edges and here we go tomatoes, potato beautiful spiced chorizo

and then from a height I'm just gonna sprinkle it, just a little

it's going to be delicious. Let's try this one!

really, really good, very fast

brilliant for a last minute late dinner

in a sort of weird way, it's sort of behaving and acting a little bit like a pizza

so those sort of pizza toppings that you like you can probably make work on this concept of an open omelette

but that's a really lovely omelette, super quick and I really like it