Omelet De Chorizo Recipe
Homemade Chorizo omelet cooked with onions and mushrooms. Topped with tomatoes and shredded cheese blend.
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Ingredients
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Chorizo & Vegetable Base
Egg Mixture
Toppings & Garnish
Method
Chorizo & Vegetable Base
Prepare and cook chorizo
Heat a 10-inch nonstick or well-seasoned skillet over medium heat. If your chorizo is very lean, add 1 tablespoon oil; otherwise no additional oil is necessary. Add the loose chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
Remove excess fat
If there is an excessive amount of rendered fat (more than 2 tablespoons), carefully spoon off and discard most of it, leaving enough to flavor the vegetables (about 1 tablespoon).
Sauté onions, mushrooms, garlic
Add the diced onion to the skillet with the chorizo and cook until softened, about 3 minutes. Add the sliced mushrooms and cook until they release moisture and begin to brown, another 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant. Season the mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Transfer the chorizo-veg mixture to a bowl and set aside.
Egg Mixture & Omelet Cooking
Whisk eggs
In a medium bowl, crack 4 large eggs. Add 2 tablespoons milk or cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy, about 20–30 seconds.
Heat skillet
Wipe the same skillet clean and return to medium-low heat. Add 1 tablespoon unsalted butter and swirl until it foams and begins to sizzle lightly but not brown.
Cook the omelet base
Pour the whisked eggs into the skillet, tilting the pan to spread them into an even layer. Let the eggs cook undisturbed for about 15–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tipping the pan to allow uncooked egg to flow to the edges. Continue until the top is mostly set but still slightly glossy and moist—about 1–2 minutes total depending on heat.
Add filling
Evenly distribute the warmed chorizo, onion, and mushroom mixture over one half of the omelet. Sprinkle 3/4 cup shredded cheese over the filling so it begins to melt into the warm eggs.
Fold and finish
Carefully fold the empty half of the omelet over the filled half using a spatula. Let the folded omelet cook another 30–60 seconds to finish setting and melt the cheese. If you prefer the cheese more melted, cover the pan briefly (30 seconds) or reduce heat to low and hold for an additional 30–45 seconds.
Rest
Slide the omelet onto a plate and let it rest 30 seconds to 1 minute to finish cooking through gently.