Chorizo Omelette Recipe

Prepare potatoes: place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 4 minutes until just starting to get tender but still firm. Drain and pat dry thoroughly with a towel.

Heat a large skillet over medium-high heat and add olive oil. When oil shimmers, add the drained, dried potatoes in a single layer. Let cook undisturbed 3–4 minutes to get a golden crust.

Add diced red bell pepper and continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 more minutes total. Stir in minced garlic, ground cumin, smoked paprika, and kosher salt; cook 1 more minute to bloom the spices.

Taste and adjust seasoning. Stir in chopped parsley or cilantro. Transfer potatoes to a warm plate and keep warm while making the omelette.

Cook chorizo: heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add vegetable oil to the pan. Crumble the chorizo into the skillet and cook, stirring and breaking up large pieces, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving rendered fat in the pan.

Prepare vegetables: while chorizo cooks, finely dice the yellow onion and roma tomato. Thinly slice and seed the Serrano pepper (leave seeds for more heat or remove for milder).

Sauté vegetables: add the diced onion to the chorizo pan with a small additional splash of oil if needed and cook over medium heat until translucent, 3–4 minutes. Add the diced tomato and sliced Serrano and cook another 2 minutes just to soften. Return cooked chorizo to the pan with vegetables, toss to combine, then remove pan from heat.

Beat eggs: in a medium bowl whisk together the 6 large eggs, 2 tablespoons milk, 1/2 teaspoon kosher salt (from eggs & seasoning), 1/2 teaspoon black pepper, and smoked paprika until combined and slightly frothy. (Reserve remaining salt and pepper to taste at the table.)

Heat pan for omelette: wipe the skillet used for chorizo clean with a paper towel and return to medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams but does not brown.

Cook eggs: pour the beaten eggs into the skillet and let sit undisturbed for about 20–30 seconds until edges set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still a touch soft on top, about 1–1½ minutes total.

Add filling: sprinkle the chorizo-vegetable mixture evenly over one half of the omelette. Top filling with shredded fontina and half the chopped cilantro (reserve remaining for garnish).

Fold and finish: using the spatula, fold the empty half of the omelette over the filling. Let cook another 30–45 seconds to melt the cheese and finish cooking through (internal texture should be creamy, not dry). If needed, cover pan briefly (15–20 seconds) to encourage melting.

Slide the omelette onto a warm plate. Garnish with remaining chopped cilantro and Serrano slices if desired. Serve immediately with the house breakfast potatoes and lime wedges on the side.