snow-day omelette, with chorizo and peas.

I know that this blog has been a lot about "the weather on Sunday" lately. The reson for that, well, it's just me being Finnish - this time of year, the big question, the one we're all asking ourselves every morning is "is it sunny? is it spring already?". And it's not. So bear with me for a while, please.

On depressing Saturdays, when it's snowing outside in spite of it officially being spring, or when you feel just a little under the weather as a result of having one too many last night while discussing Libya and all other horrors going on in the world, or when the mountain of laundry in your bathroom seems never to shrink, no matter how many times you fill up the washing machine, then, what you should, what you just have to do is to make an omelette for lunch. An omelette of fresh eggs, and cream. With lots of freshly ground black pepper, and just a little dash of salt. A sunny omelette with lots of things that  make you happy in it. And, for me, that would be left-over chorizo, of the spicier kind, lightly fried with a knob of butter, together with a handful of frozen peas and chopped cherry tomatoes.

omelette with chorizo and peas.

50g spicy chorizo, chopped
½-1 dl frozen green peas
a handfull of cherry tomatoes, roughly chopped
2 eggs
a dash of full cream
parmesan
butter for frying
salt and pepper

Melt a knob of butter over high heat in a frying pan while you beat the eggs with the cream in a bowl. Season with a sprinkle of salt. When the butter is hot, fry the chorizo for a few minutes, add the peas and the tomatoes and fry for another minute before pouring over the beaten eggs. Lower the heat and let the eggs thicken for a moment, then sprinkle over as much grated parmesan as you like, and season with lots of freshly ground black pepper. Let the cheese melt into the thickening eggs, and when the omelette looks as set as you like it, serve hot with toasted bread.

No-one can be depressed around this omelette.