Name: Chorizo and tomato omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 chorizos, finely chopped; 2 tomatoes, chopped; 8 eggs; 1 tablespoon chopped parsley; 1 tablespoon butter; rocket leaves ,crusty bread, to serve

Chorizo and tomato omelette

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

2 chorizos, finely chopped

2 tomatoes, chopped

8 eggs

1 tablespoon chopped parsley

1 tablespoon butter

rocket leaves ,crusty bread, to serve

Method

1.Heat a 20cm non-stick frying pan on medium. Cook chorizo for 2-3 minutes, until crisp. Add tomato. Cook for 1 minute. Remove from pan.

2.For each omelette, whisk together 2 eggs and a little parsley. Season to taste.

3.Heat 1 teaspoon butter in cleaned pan, swirling to cool the bottom. Pour egg mixture into pan. Allow to set slightly, then pull cooked egg towards the centre with a heat-proof spatula, tilting pan to allow uncooked egg to run out to edge of pan. Repeat until omelette is almost set, about 1-2 minutes. Spoon 1/4 filling over half the omelette. Fold over to cover filling and slide out of pan.

4.Repeat with remaining butter, eggs and filling. Serve topped with rocket. Accompany with crusty bread.

As an option, a grated cheese can be added to omelette filling.
Note

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