Celeriac Spanish omelette 228

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Third fill a saucepan with water and bring to the boil. Add the celeriac, return to the boil and cook for 5 mins. Drain well.

Step 2

Heat the oil in a non-stick frying pan. Add onion and peppers and cook over a medium heat for 5 mins or until softened and beginning to colour.

Step 3

Add chorizo and celeriac, season well with salt and plenty of black pepper and cook for a further 3 mins, stirring.

Step 4

Pour eggs over vegetables. Reduce the heat and cook for 5 mins without stirring. Meanwhile, preheat the grill into medium-hot setting.

Step 5

Place the frying pan under the grill and cook for a further 4-5 mins, or until the eggs are set then remove and leave to stand for 5 mins. Turn out on to a board cut into qtrs and serve.