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.

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Friday
Breakfast
Toast or Porridge

Lunch
Leftover Coronation chicken roll

Dinner
Tomato and chorizo omelette potato wedges and salad

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RECIPE

Ingredients

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
Olive oil

Method

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.