Chorizo Omelette

a savoury delight

print save Save to... share with friends upload images

Ingredients

40 g	butter
1	red onion, finely chopped
1 clove(s)	garlic, chopped
¹/₂	red capsicum, seeded and finely sliced into long strips
¹/₂	yellow capsicum, seeded and finely sliced into long strips
¹/₂	green capsicum, seeded and finely sliced into long strips
200 g	chorizo, cut into small cubes
1	tomato, chopped
1 tbsp	thyme
3 leaves	basil. finely sliced
4 large	eggs, whisked
	salt and pepper to taste

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Heat a large non-stick frying pan over medium heat. Add 20 g butter and fry the onion, garlic, capsicums, chorizo, tomato and herbs. Reduce heat to low and cook for 10 minutes, then set aside.

While the vegetables are cooking, whisk the eggs and season with salt and pepper. Heat a small non-stick pan over medium heat. Add 10g butter, then add half of the eggs and half of the fried mixture. Cook until golden at the bottom.

Using a spatula, gently separate the omelette edges from the pan, making sure there is no egg sticking to the bottom. Grip the handle and swirl the omelette around in a circular motion. It should slide around the pan easily.

Continue to cook until you have a second golden underside and remove from the pan. Heat the remaining butter in the small pan and repeat the process for your second omelette.