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Restaurants›Lincoln Square Pancake House - Irvington›Spanish Omelet Recipe

Spanish Omelet Recipe

Name: Lincoln Square Pancake House - Irvingtons Spanish Omelet Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 6 large eggs; 2 tbsp whole milk; 1 tsp salt; 1 tsp black pepper; 2 tbsp butter (or olive oil for frying); 150 g Spanish chorizo (cured or fresh — if fresh, remove casing); 1 medium yellow onion; 1 medium red bell pepper; 0.5 medium green bell pepper; 1 medium ripe tomato; 1 tsp minced garlic; 0.5 tsp smoked paprika; 1 tbsp olive oil; 1 tbsp fresh parsley (optional, chopped); 0.75 cups Manchego (grated); 0.75 cups or cheddar (grated); 0.75 cups or Monterey Jack (grated); 0.5 cups mayonnaise; 2 tbsp Spanish romesco or red pepper paste (or roasted red pepper purée); 0.25 tsp hot smoked paprika (or pimentón picante); 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp water (to thin, if needed)

Inspired by Lincoln Square Pancake House - Irvington

Time35m

Serves2

Filled with chorizo, onion, peppers, tomatoes & your choice of cheese with a side of our spicy Spanish sauce

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Ingredients

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Omelet base & eggs

6 Large eggs

2 tbsp whole milk

1 tsp Celtic sea salt

1 tsp black pepper

2 tbsp butter (or olive oil for frying)

Filling

5.29 oz (150 g) Spanish chorizo (cured or fresh — if fresh, remove casing)

1 medium yellow onion

1 medium Red bell pepper

1/2 medium green bell pepper

1 medium ripe tomato

1 tsp minced garlic

1/2 tsp Smoked paprika

1 tbsp olive oil

1 tbsp fresh parsley (optional, chopped)

Cheese (choose one)

3/4 cups Manchego (grated)

3/4 cups or cheddar (grated)

3/4 cups or Monterey Jack (grated)

Spicy Spanish sauce (side)

1/2 cups Mayonnaise

2 tbsp Spanish romesco or red pepper paste (or roasted red pepper purée)

1/4 tsp hot smoked paprika (or pimentón picante)

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tsp water (to thin, if needed)

Method

Omelet base & eggs

Prepare eggs

Crack 6 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until completely combined and slightly frothy. Set aside.

Heat pan

Place a 10–12 inch nonstick skillet over medium heat. Add 2 tablespoons butter (or olive oil) and let it melt and foam but not burn; swirl to coat the pan evenly.

Filling

Prepare vegetables and chorizo

While heating the pan, thinly slice the onion, core, seed and dice the red and green bell peppers into small pieces (about 1/2 inch). Dice the tomato and finely chop the parsley. If using fresh chorizo, remove casing and crumble it; if cured, thinly slice or dice into small pieces.

Cook chorizo

Add 1 tablespoon olive oil to a separate medium skillet and place over medium-high heat. Add the chorizo and cook until it is browned and has released some fat, about 4–5 minutes (less if cured; longer if fresh). Use a slotted spoon to transfer chorizo to a plate leaving most fat in the pan.

Cook vegetables

In the same skillet with chorizo fat (add a little oil if needed), add the sliced onion and cook 3–4 minutes until starting to soften. Add diced peppers and continue to cook 3–4 minutes until peppers are tender-crisp. Stir in minced garlic and smoked paprika and cook 30 seconds until fragrant. Add the diced tomato and cook 1–2 minutes until it softens but does not turn to mush. Return the chorizo to the pan, stir to combine and remove from heat. Taste and adjust salt as needed. Keep filling warm.

Assemble & cook omelet

With the omelet pan heated and butter foaming, pour the whisked eggs into the center and immediately reduce heat to medium-low. Let eggs set undisturbed for about 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue for about 45–60 seconds until the top is still slightly wet but mostly set.

Evenly spread the warm chorizo-vegetable filling over one half of the omelet. Sprinkle 3/4 cup grated cheese over the filling (choose Manchego, cheddar or Monterey Jack).

Fold the empty half of the omelet over the filled half using the spatula. Let cook 30–60 seconds more to melt the cheese and finish cooking (keep heat medium-low to avoid browning too much).

Slide the omelet onto a plate, garnish with chopped parsley if desired, and let rest 1 minute before serving.

Spicy Spanish sauce (side)

While the filling cooks or the omelet rests, make the sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons romesco or roasted red pepper purée, 1/4 teaspoon hot smoked paprika, 1 teaspoon lemon juice, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Stir until smooth. Add up to 1 teaspoon water to reach desired consistency. Taste and adjust heat or acidity to preference.

Serve the omelet with a generous spoonful of the spicy Spanish sauce on the side or drizzled lightly on top.