Chipotle Omelet Recipe

If chicken and chorizo are not yet cooked: cook chorizo in a skillet over medium heat until browned and crumbly, about 6–8 minutes; remove excess fat. In the same pan, warm shredded cooked chicken just to combine and warm, 2–3 minutes. Drain any excess fat and transfer both to a bowl to cool slightly.

Fold together the shredded chicken, crumbled chorizo, diced tomato, diced avocado, chopped cilantro and 1/4 tsp salt and 1/8 tsp black pepper. Reserve filling at room temperature. Keep avocado incorporated last to avoid excessive browning until just before folding into omelet.

Double-boiler method

Bring a small pot of simmering water to low simmer. In a heatproof bowl (metal or glass) whisk together egg yolks and lemon juice until slightly thickened. Place bowl over (not touching) simmering water and whisk constantly.

Slowly drizzle in the melted butter in a thin stream while whisking continuously until sauce becomes thick and glossy, 3–5 minutes. Remove from heat promptly to avoid scrambling.

Whisk in minced chipotle and a teaspoon of adobo sauce. Season with 1/4 tsp salt. If the sauce is too thick, whisk in up to 1 tsp hot water to reach a pourable consistency. Keep warm in a thermos or over the warm (turned-off) pot.

Prepare the chosen side while making sauce and omelet: For diced potatoes — pan-fry seasoned diced potatoes in 1 tbsp oil until golden and tender, about 12–15 minutes. For fruit — wash and slice fruit and keep chilled. For hashbrowns — cook shredded potatoes in a nonstick skillet with 1 tbsp butter, press into a flat cake and cook until crisp on both sides, about 6–8 minutes per side.

Keep side warm until plating.

In a bowl, beat 6 large eggs with 3 tablespoons milk and remaining 1/4 tsp salt and 1/8 tsp black pepper until uniform but not frothy.

Heat a 10–12 inch nonstick skillet over medium-low heat. Add 1 tsp neutral oil and 1 tablespoon butter and swirl to coat; once butter foams but is not browned, reduce heat to low.

Pour half the egg mixture into the skillet to form a thin omelet base (this recipe makes two omelets / 2 servings); cook gently, stirring occasionally to set edges then tilting pan to allow uncooked egg to flow. When eggs are mostly set but slightly moist on top, sprinkle half of the pepper jack cheese evenly over the center third of the omelet.

Spoon half of the chicken-chorizo-avocado-tomato filling onto the cheese line. Using a spatula, fold the omelet edges over the filling to form a tri-fold or half-moon; let cook another 30–60 seconds to melt cheese and finish setting. Slide omelet onto warmed plate. Repeat with remaining butter, oil and egg mixture to make the second omelet.

If you prefer one large omelet for both servings, use the full egg mixture in a larger pan and increase filling proportionally.

Place the omelet on the plate alongside the chosen side and selected accompaniment (pancakes, French toast, crepes, or potato pancakes).

Ladle 2–3 tablespoons of warm chipotle hollandaise over each omelet (or to taste). Garnish with extra cilantro leaves, sliced green onion and a lime wedge for squeezing.

Serve immediately while hot.