INGREDIENTS

INSTRUCTIONS

Parboil the new potatoes 'in their jackets' and set aside to cool. Heat a
solid (cast iron type is good) based frying pan to medium hot and pour in
the olive oil and allow to heat up for a few seconds, sizzle in the butter
and add the peeled, parboiled potatoes (which have been sliced thinly) and
fry until lightly browned with the chopped chorizo. Then add the chopped
onion, peppers and garlic and fry until softened, taking care not to break
up the potato when stirring. Add the mushrooms and continue cooking until
the juices are running out and then reduce the heat to low, ensuring all
the juices are 'cooking into' the vegetables. (If the mushrooms are not
cooked enough, the juices will continue to leak out into the egg mix later
and the omelette will not set properly).
Now season the mix with a sprinkling of herbs, salt and pepper and fold
into it the peas.
Flatten the omelette lightly and pour over the egg mix (whole eggs, whisked
lightly with the yolks, cream and seasoned, allowed to reach room
temperature).
Cook on low for about 5 minutes, ensuring the mixture is evenly distributed
and that the cooker does not brown one side more than the other. After 5
minutes the mixture should be almost set and you can finish it off by
placing the pan under a medium-hot grill to set the top. The final result
should be about 11/2 inches in depth with the middle moist and firm but not
runny.
The best way to serve the omelette is to leave it to 'rest' for some while
to 'set' fully. Then it is easier to cut and serve. Also, the subtle nature
of the flavours are more prominent when it is tepid. In fact, in Spain,
this is a dish that is perfectly acceptable to serve cold.
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