Azorean Omelette Recipe

Cook chouriço

Heat a 10-inch nonstick skillet over medium heat. Add the diced chouriço and cook, stirring occasionally, until browned and some fat renders, about 3–4 minutes. Use a slotted spoon to transfer the chouriço to a paper-towel-lined plate, leaving about 1 teaspoon of fat in the pan. If the pan is very dry, add the olive oil.

Sauté vegetables

Add the chopped white onion and diced green pepper to the hot skillet. Sauté over medium heat until softened and the onion is translucent, about 4–5 minutes. Add the minced garlic in the last 30 seconds and cook until fragrant. Return the cooked chouriço to the pan, stir to combine, then remove the filling to a bowl and wipe out the skillet if excess fat remains, leaving a thin film.

In a mixing bowl whisk together the eggs, milk, salt, and black pepper until evenly combined and slightly frothy (about 20–30 seconds). This will yield a tender omelette.

Return the skillet to medium-low heat and add the butter, swirling to coat and melt without browning (about 30–45 seconds). Pour the egg mixture into the skillet and let it sit undisturbed for 20–30 seconds, then gently pull the set edges toward the center with a spatula to allow uncooked egg to flow underneath. Continue this process, tilting the pan as needed, until the eggs are mostly set but still slightly glossy on top, about 2–3 minutes.

Evenly sprinkle the 3-cheese blend (cheddar, Monterey Jack, and mozzarella) across one half of the omelette.

Spoon the chouriço, onion, and pepper filling over the cheese on the same half. Let everything warm together for 20–30 seconds so the cheese begins to melt.

Using the spatula, carefully fold the empty half of the omelette over the filled half to form a crescent. Cook for another 20–30 seconds to finish setting and fully melt the cheese, keeping heat gentle so the omelette does not overcook.

Slide the omelette onto a plate seam-side down. Sprinkle with chopped parsley and serve with hot sauce or piri-piri at the table if desired.