Name: Chorizo and spinach omelette
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 50 gram butter; 2 chorizo sausages, finely chopped; 1 small brown onion, finely chopped; 150 gram button mushrooms, finely chopped; 100 gram baby spinach leaves; 10 eggs, at room temperature; 2 tablespoon finely chopped chives; 1/4 cup water; salt, pepper, to taste; mixed salad, to serve

Ingredients

50 gram butter

2 chorizo sausages, finely chopped

1 small brown onion, finely chopped

150 gram button mushrooms, finely chopped

100 gram baby spinach leaves

10 eggs, at room temperature

2 tablespoon finely chopped chives

1/4 cup water

salt, pepper, to taste

mixed salad, to serve

Method

1.Heat 10g butter in an 18cm (base diameter) heavy-based, non-stick frying pan over moderate heat.

2.Add chorizo and onion; cook, stirring 3 minutes, or until chorizo is crisp. Add mushroom; cook, stirring, 2 minutes, or until tender. Add spinach; cook 30 seconds, or until wilted. Transfer to a heatproof bowl. Wipe pan clean.

3.Whisk eggs, chives and water in a large jug. Season with salt and pepper.

4.Melt 10g butter in a clean pan over moderately high heat. Add one-quarter of egg mixture; tilt to cover base. Cook 2 minutes, or until set underneath. Slide onto a sewing plate. Repeat with remaining butter and egg.

5.Top half the omelette with one-quarter of chorizo mixture; fold over to enclose filling. Serve with salad.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%