Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Spanish Omelette


300g (10½oz) salad potatoes (like Charlotte)
55g (2oz) chorizo, sliced
1 red onion, sliced
1 large courgette, sliced
5 large eggs
Freshly ground pepper.place


1. Slice the potatoes roughly and cook in a pan of water until tender.
2. Meanwhile, place the chorizo, onion and courgette into a medium slzed non-stick frying pan (approx 25cm [10inch] in diameter and 5cm [2inch] deep). The oil should come out of the chorizo enough to fly the vegetables.
3. Cook gently, turning frequently, until turning brown.
4. Drain the potatoes and tip into the frying pan whith the chorizo. Mix all the ingredients together.
5. Beat the eggs together with the black pepper. Tip the eggs over the ingredients in the frying pan, turn the heat down low and cook for 5 minutes
6. Flash under a hot grill to finish the top