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Please Fave the original Here

Another brilliant gem from !

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Trying to get back on the recipe train. Worldly events have had me in quite a slump. This Omelette is from October, for god's sake.
This is a two-parter; the first part explaining how to spice up half a kilo of minced pork. It's near enough to Mexican Chorizo, but I refuse to refer to it as such because it's missing a couple of things and lacks authenticity, and I'm sure I have enough enemies in Italy as it is for cracking my spaghetti every time.

To Make The Spiced Pork (four portions)

500g Minced Pork
1tsp Chilli Powder
1tsp Smoked Paprika
1/2tsp Ground Cinnamon
1/2tsp Cumin Seeds
2 or 3 Cloves
1tsp White/Spirit Vinegar
1tbsp mixed Salt and Pepper

- Combine all the spices and seasonings in a Coffee/Spice Grinder until the Cloves and Cumin Seeds have completely broken down. Add to the Pork in a large mixing bowl and combine by hand, followed by a teaspoon of White/Spirit Vinegar.
- Split the Pork into four equally (125g) sized portions. Either roll them into sausages or into balls and wrap tightly in clingfilm. As long as the Pork wasn't previously frozen they can be put in the freezer for later use or leave them in the fridge to marinate for a day.

Spiced Pork Omelette

125g Spiced Pork
Three Eggs
A handful of grated cheese
1tbsp Oil

1. Put a frying pan on medium heat. Add half a tablespoon of Oil and start by browning the Spiced Pork. It should take up to ten minutes for the moisture to evaporate and the meat to sizzle and get some deep colour on it. Transfer to a bowl, add another half tablespoon of Oil to the pan and increase to medium-high heat.

2. Beat the three Eggs together until smooth and pour into the pan. Slowly swirl the Egg around to cover the surface of the pan, then gently whisk the middle of the Omelette, lifting off the cooked Egg and allowing raw Egg to fill its place.

3. When most of the Egg is cooked, top with the Pork and grated Cheese, remove from the hob and let the residual heat do the rest of the work. Fold gently with a spatula, season with Salt and Pepper and serve.

Extra Note - I generally season my eggs after cooking. Reason being I've had salt and pepper tend to clump together when whisking them into raw egg.

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From Chris: If Red is looking to avoid Italian Ire, he can still go the full Spanish / Portuguese route by turning this into a frittata instead - would need sliced, sauteed potatoes (cooked right in the spiced pork grease? oh yes indeed), then he can just pour the rest as is in an oven proof skillet and then bake at 350 F for 20 minutes until GBD and then add cheese near the end of cooking time to get a nice brown topping.