Chorizo Recipe

Cook chorizo

Heat a medium nonstick skillet over medium heat. Crumble the 8 oz chorizo into the skillet and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. If the chorizo renders a lot of fat, carefully pour off and reserve all but about 1 tablespoon of fat in the pan.

Once cooked, transfer the chorizo to a bowl and set aside. Wipe the pan with a paper towel if you will use the same pan for eggs; otherwise keep the pan for later steps.

Prepare fresh fillings: quarter the tomatoes, thinly slice the green onions, halve and pit the avocado, then slice or cube. Combine cooked chorizo, crumbled feta (1 cup), tomatoes, sliced green onions (reserve 1 tablespoon for garnish), and chopped cilantro (optional) in a bowl. Lightly season with 1/2 teaspoon black pepper and toss gently.

Start hashbrowns while the chorizo cools so everything finishes together. Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil or clarified butter. When hot, add the diced onion and cook 1–2 minutes until fragrant and translucent.

Add 3 cups of shredded, well-drained potatoes to the skillet, spreading into an even layer. Press down gently with a spatula. Cook undisturbed for 5–7 minutes until the underside is golden brown and crisp.

Flip sections of the hashbrowns (or invert onto a plate and slide back into the pan) and continue cooking 4–6 more minutes until crisp and cooked through. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm on low heat or transfer to a warm plate and tent with foil.

Beat eggs: In a medium bowl, whisk together 6 large eggs, 3 tablespoons whole milk, and 1/2 teaspoon salt until slightly frothy and homogenous. This yields three 2-egg omelettes or one large 6-egg omelette; recipe sized here to serve 2–3 people as a single large omelette to split.

Heat a 10–12 inch nonstick skillet over medium-low. Add 1 tablespoon butter and swirl to coat. Pour half the egg mixture into the pan for a 3-egg omelette, or all for a large 6-egg omelette. Let eggs set at the edges for about 20–30 seconds.

Gently stir the eggs with a spatula in the center while tilting the pan so uncooked egg flows out to the edges. When eggs are mostly set but still slightly moist on top (about 1–2 minutes), sprinkle half of the chorizo–feta–tomato mixture evenly across one side of the omelette (or spread all for a large omelette). Add some slices of avocado on top of the filling.

Use the spatula to fold the omelette in half over the filling. Cook another 30–45 seconds to warm the filling through but avoid overcooking. Slide omelette onto a plate. If making two omelettes, repeat with remaining butter, egg mixture, and filling.

While the last omelette cooks, toast 4 slices of bread to desired doneness (in a toaster or under a broiler). Butter the toast immediately and keep warm.

Plate warm hashbrowns and buttered toast alongside the omelette. Top the omelette with remaining sliced avocado, extra crumbled feta if desired, remaining chopped green onion, and a drizzle of hot sauce or a spoonful of salsa if using.

Serve immediately so eggs stay tender and hashbrowns remain crisp.