CHORIZO OPEN OMELETTE WITH PRAWNS & SPRING ONION
Serves 2 Takes 20-25 minutes
INGREDIENTS
• 5 tbsp extra virgin olive oil• 3 cloves garlic, peeled and thinly sliced• 100g/4oz Consorcio del Chorizo Español chorizo, cut into 5mm/¼in slices• 100g/4oz prawns, head on, shell off, deveined, tail on• 2 spring onions, thinly sliced, green tops reserved• Salt and freshly ground black pepper• 4 eggs, beaten• 2 egg yolks
