Monday, October 13, 2008

Pedro's Dirty Chorizo Omelette

Serves one bastardo gordo.

This is a tasty breakfast dish I picked up from Seville’s cult bistro, El Canario Deslizadizo. Thanks Pedro for letting me publish. I owe you one. Come to think of it, I think you owe me a couple more. Nurse!?

1 chorizo sausage
1 big anchovy or sardine
3 eggs
1 handful of fresh and chopped parsley
red wine vinegar
olive oil
salt & pepper
1 Ween Chocolate & Cheese album
1 slice of bread (for toast)

Heat pan. Turn on Ween record and return to kitchen. Slice chorizo sausage thick and put into hot, oiled pan. Lightly beat eggs with some of that parsley. Don’t toss too much or you’ll go blind. When Ween start Can’t Put My Finger On It, its time to add a big splash of red wine vinegar and the anchovy or sardine. And when the song finishes add the egg mix and put the toast on. When the toast pops up, hassle the omelette a bit with a blunt implement and then serve on top the toast. Sprinkle more parsley, salt and pepper and put it on a table ready to eat. Go to the record player, switch to Buenas Tardes Amigo and enjoy Pedro’s Dirty Chorizo Omlette!

For ‘clean’ version, omit the fish bits.

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