6 vine-ripened tomatoes
2 Tbl olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 stick of cinnamon
40ml balsamic vinegar
45g brown sugar
2 Tbl tomato paste (triple concentrated)
750g potatoes, peeled, chopped into 2cm pieces
2 Tbl of olive oil
1 red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 tsp smoked paprika
3 chorizo, chopped into 2cm pieces (or any sausage of your choice)
6 eggs
1 Tbl of milk
1-2 Tbl of finely chopped parsley
Bring a pot of water to the boil. With a sharp paring knife, score a small cross on the bottom of each tomato. Blanch the tomatoes for a minute in the boiling water or until the skin just starts peeling. Drain and refresh in ice water, then peel the skin off the tomatoes. Roughly chop into chunks.
Heat the oil in a pan then sauté onion, garlic and cinnamon stick for about 10-15 minutes or until the onion has softened and is lightly caramelised (golden but not brown).
Deglaze with the balsamic vinegar, scraping any bits off the bottom of the pan, then add the sugar, tomato paste and chopped tomatoes. Bring to a boil then gently simmer for about 30 minutes, stirring occasionally or until it’s thick. If the jam looks like it’s getting too dry, add a little water. Discard the cinnamon stick.
Store in sterilised jars. I keep mine in the fridge and it lasts for a bit (not that I let it last that long anyway!).
Serve with bacon and eggs, meat pies, sausages, steak sandwiches, burgers, hot dogs, frittatas, omelettes; you get the drift.
Bring a pot of salted water to a boil, then add potatoes and cook for approx. 5-10 minutes or until just tender. Drain well then tip back into the pot and place over low heat to ‘dry’ the spuds out.
While the potatoes are cooking, heat up the oil in a large fry pan or skillet and sauté onions, garlic and paprika until onion has softened. Add the chorizo and sauté until just cooked. Tip out into a bowl and set aside. Preheat the grill / broiler to high.
In the same pan, add the potatoes in a single layer (you might have to do this in batches) and fry on all sides over high heat until the outsides are golden. Tip into the bowl with the chorizo and carefully toss to combine.
In another bowl, whisk up the eggs, milk and chopped parsley until frothy. Season to taste. Pour the egg over the potato mixture and gently toss to combine. Tip this back into the frypan and spread out evenly.
Cook over low heat until the bottoms are set but the centre is still a little runny. Then stick it underneath the grill for a couple of minutes or until the tops are golden. Garnish with extra herbs if you wish.
Serve immediately with a crisp salad and tomato jam.
{ 9 comments… read them below or add one }
Definitely a winter warmer meal. I am mesmerised by your photography. I absolutely adore you and your work, Karen :)
Tina @ bitemeshowme recently posted..La Bodeguita del Medio, Sydney CBD
Oh my god – delicious!
Nic@diningwithastud recently posted..Chocolate Crackle Swiss Roll – for a special occasion!!
It looks delicious!! I’ve never tried tomato jam, but now I want to make it so bad!! Have a nice day!! :D
Diana recently posted..Paseo por la 31
scrumptious combination! that tomato jam would be amazing on a toastie…
lol, I often buy ingredients and forgot what I was meant to do with them too :P haha
Iron Chef Shellie recently posted..{Thermomix Thursday} Homemade Hand Cream
Really would be great to have in the fridge, so many uses and would spruce so many dishes up.
Sara (Belly Rumbles) recently posted..Weekly Rumbles
I came here to look at the frittata (chorizo being a staple love in our house) but left drooling at both the jam and the frittata! They look divinnneee
I made your Tomato sauce! Delicious!
http://aprilskitch.blogspot.com.es/2012/08/mermelada-de-tomate-para-la-cuina.html
Wen we lived in Sydney, I used to love getting an egg and cheese on a roll with tomato jam at the outdoor markets. I just made this tomato jam today, and it is delicious!!
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