Even though throwing dinner parties for my friends is one of my favourite things to do, I also look forward to cooking a meal that is just for me. I can decide exactly what I want to eat. I don’t have to worry about whether any of my dining companions are allergic to prawns, dairy, onions, or something else that they haven’t discovered yet, but will be present in the meal I cook.
For those of you to whom Manchego means absolutely nothing, it is a Spanish sheeps’ milk cheese that is something of an obsession of mine. It is just the right balance of nutty and sweet, with a firm texture. And, as I discovered while making this omlette, it melts. Which is always a plus.
I decided to team it with chorizo to make something approaching an authentic Spanish omlette. Also, if we’re being authentically Spanish, it should be pronounced ‘horitho’, with an over-exaggerated Spanish accent. Maybe put some loud flamenco music on too.
50g chorizo, skin removed and chopped into small chunks
60g mushrooms, roughly chopped
100g Manchego cheese, grated
3 large eggs
A small handful of fresh oregano, finely chopped
1 tbsp milk
1 tbsp crème fraiche
1 clove of garlic, crushed
½ a lemon
In a small frying pan set over a medium heat, fry the mushrooms with a sliver of the butter and the crushed garlic, until just starting to brown at the edges. Remove from the pan and set aside. Fry the chorizo in the same pan, until crispy at the edges. In a separate, larger frying pan, melt the butter over a medium heat Whisk the eggs lightly, then whisk in the milk and a handful of the cheese, and season with salt and pepper. Pour this mixture into the pan, then dot with the pieces of chopped mushroom and chorizo. Allow to cook for a couple of minutes. Then put a few blobs of the crème fraiche amongst the mushrooms and chorizo, and scatter over the remaining cheese and oregano. Allow to cook for about a minute more, then fold in half. The centre should still be slightly wobbly. Squeeze over some lemon juice and serve.