BBC1 – NIGEL SLATER AND ADAM HENSON’S FARM KITCHEN
Spanish chef Omar Allibhoy appeared as a guest on last night’s episode of Nigel Slater and Adam Henson’s Farm Kitchen, joining Nigel to prepare a hearty, international meal for 30 people.
Omar demonstrated a traditional Spanish omelette, often called a “broken eggs” style, where the eggs are added and finished in the pan just before the dish is completed to retain a rich, slightly runny texture.
He begins by pouring a generous amount of olive oil into a pan and heating it until hot. Sliced onions and potatoes are added next and fried gently for about 25 minutes, allowing them to soften and develop a sweet, caramelized flavor.
In parallel, Omar sautés sliced chorizo with garlic in small traditional clay dishes. After a few minutes, he adds several spoonfuls of the fried potatoes and onions into each dish, layering in the flavors from the pan. A few whole chili peppers are added for a touch of heat, and the mixture is cooked for a few more minutes so the ingredients blend.
To finish, Omar cracks two fresh eggs into each clay dish and cooks them for around four minutes, until the eggs reach a set yet tender consistency. The result is a robust, flavorful serving that combines the earthy potatoes, sweet onions, smoky chorizo, and silky eggs—an approachable dish well suited to feeding a crowd.