I can still remember the day clearly. One week before our big move to Bacchus Marsh I leisurely took a peek at Freecycle as I usually do every couple of days.
(If you don’t know what freecycle is then click here – it’s wonderful!)
And there it was like a sign: ‘Free chook house for pick up’.
Free. Chook. House.
I snapped it up. And then on moving day with all my books, bedding and dog loaded up in the moving truck I went to go get it. It was official. If I had snared a free chook house then WE WERE DEFINITELY GETTING CHICKENS.
And so we did. And we’ve never regretted it and never looked back.
And now I’m not quite sure how I ever lived without the humble backyard chook!
These girls have certainly done all the things you hear they do; they deal with your kitchen scraps, entertain you with their funny ways, provide you with the best chook poo for the garden, and finally, give us the most delicious eggs every single day.
We’ve had a few ups and downs with them (have you heard I have a half beagle, half blue heeler that likes chickens?) but overall the chooks are great and if anyone were to be kicked out of this happy household it would be the dog.
So, with no further adieu, here’s the recipe for a staple, quick weeknight dinner in our household with all those chook eggs we have lying around. It takes me back to my time in Barcelona, and I love it!
SPANISH POTATO AND CHORIZO OMELETTE
8 free-range eggs
1 spicy chorizo sausage
pinch sweet paprika
pinch smoked paprika
splosh of cream
Peel your potatoes and place whole in a saucepan full lightly salted, bubling water. Boil for 10 minutes or until just getting soft. Remove from water and slice to roughly 1cm thick.
Find a non-stick fry pan with a metal handle that can handle going in the oven or under the griller. Slice chorizo and lightly fry in the pan with a little olive oil til just getting crisp. Set aside.
Whisk eggs in a bowl with creme and paprika’s.
Add potatoes ito your pan with chorizo and then pour in egg mixture. Allow to set into a large round omelette (i.e not the type that gets flipped). Cook on medium heat for roughly 5 minutes until omelette is set around the edges and just needs finishing off in the middle.
Turn on grill and pop the omelette pan under grill for a further 5-10 minutes.
You’ll know when your omelette is cooked in the middle as it will bubble up but you an also test it with a knife.
Allow to cook before slicing into thick chunks.
This can be served for breaky (with sourdough toast) or as a light dinner or lunch with a garden salad.
And it is so yum.
Do you have chooks? And what are your girls’ names?!
What do you like to make with a glut of eggs?