With chilli and a touch of parsley the classic store-cupboard dish can be transformed

Chorizo omelettes with chilli beans 

Serves 4 

420g canned kidney beans in chilli sauce 
1 tbsp olive oil 
​170g cooking chorizo, sliced thinly 
​125g cherry tomatoes, halved 
6 eggs 
2 tbsp milk 
60g coarsely grated cheddar 
1 large avocado (320g), chopped coarsely
2 tbsp lime juice 
3 tbsp fresh flat-leaf parsley leaves 
Lime wedges, to serve 

Tip: you will need a frying pan with an ovenproof handle for this recipe.

Preheat the grill. Place the undrained beans in a covered microwave-safe bowl. Microwave on high (100 per cent) for 2 minutes, stirring halfway through cooking time. Meanwhile, heat the oil in a large ovenproof frying pan over medium-high heat, then add the chorizo and tomatoes, stirring, until the chorizo is browned and crisp. 

Meanwhile, whisk the eggs, milk and half the cheddar in a large bowl until combined, then season. Pour the egg mixture into the pan, tilting to cover the pan’s base. Sprinkle with the remaining cheddar. Cook over a low heat for about 5 minutes. Place the pan under the grill for 1 minute or until just set. Using a fork, mash the avocado with the juice in a small bowl; season to taste. Cut the omelette into wedges and top with chilli beans and avocado mash. Sprinkle with parsley and serve with lime wedges.

Recipe from Lakeland Express (£5.99)

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