Black salsify omelette with chorizo

Name: Black salsify omelette with chorizo
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5-6 Tbsp Wine vinegar; 3 TABLESPOONS Flour; 500 g Black salsifies; 7-10 Tbsp Salt; 6-8 Stem(s) Thyme; 8 Eggs (size M); 7-10 Tbsp Pepper; 1 Onion; 80 g Chorizo sausage in one piece; 7-10 Tbsp Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5-6 Tbsp Wine vinegar
3 TABLESPOONS Flour
500 g Black salsifies
7-10 Tbsp Salt
6-8 Stem(s) Thyme
8 Eggs (size M)
7-10 Tbsp Pepper
1 Onion
80 g Chorizo sausage in one piece
7-10 Tbsp Oil

Directions

1
Fill a large bowl with cold water. Add vinegar and 2 tablespoons of flour and mix. Brush black salsifies vigorously under cold running water, peel and immediately place in the prepared flour vinegar water
2
Bring salted water to the boil in a wide saucepan. Add black salsifies, cover and cook for about 15 minutes until firm to the bite. Take out and rinse with cold water
3
Wash thyme, dab dry, remove leaves and chop finely. Whisk eggs. Season with salt and pepper. Stir in thyme. Peel onion, halve and chop finely. Cut sausage into slices and halve. Grease a pan (approx. 18 cm Ø) with oil and heat up. Fry half the chorizo and half the onion in it for about 4 minutes while turning them until crispy. In the meantime, cut the black salsifies in half lengthwise. Place half of the black salsifies in a star shape in the pan and pour half of the whisked eggs over them. Cover and allow to set on low heat for approx. 15 minutes. Bake another omelette in the same way