Our food is starting to run out now, the bread is just about finished and we used the last of the cheese on tonight’s dinner of tomato and chorizo omelette.
Toast or Porridge
Leftover Coronation chicken roll
Tomato and chorizo omelette potato wedges and salad
2 large potatoes cut into wedges
100g chorizo thinly sliced
4 eggs, whisked with a little milk and
Salt and pepper to taste
a few baby tomatoes sliced
Preheat the oven to 190ºC or Gas Mark 5
Cut your potatoes into wedges and coat in a little oil and salt then cook for 25-30 minutes, turning once or twice.
While the wedges are cooking make up your salad using up the last items except an onion, carrot and pepper.
Fry the tomato and chorizo in a large frying pan for about 5 minutes, then add the whisked egg.
Cook for a few minutes then add some cheese and grill for a few more minutes until firm on top.
Serve with the potato wedges and salad.