Heat the stove to 4, on a scale of 1-6, slightly over the midpoint. Break 3 organic eggs into a bowl, add a dash of cream or milk, season with salt and pepper from a mill. Put a Teflon pan on the burner, grace a little butter on the surface. Pour the omelette batter on the pan and fry for 5–10 seconds, until the bottom has slightly congealed. Start “gathering” the mass in the middle of the pan with a wooden fork. Also, shake the pan with your other hand. Stop frying at 1 minute, add chorizo, paprika and sauerkraut on top of the omelette, also add the chives on top. Tip onto a plate. Apply melted butter, if you wish. Serve with tomato-onion salad, for example.
Chorizo-Sauerkraut Omelette
- À la Jouni Toivanen -
Ingredients
- 3 organic eggs
- 1 tbsp cream or milk
- salt and white pepper according to taste
- 50 g shredded chorizo
- half a shredded paprika
- 2 tbsp Rasilainen Garlic Sauerkraut (Traditional suits too)
- 6 chive stems
