Mexican Recipe

Grate cheddar and mozzarella and combine in a small bowl; set aside.

Peel and finely dice 1/2 cup yellow onion (about half a small onion).

Stem, halve and remove seeds from the jalapeño if you want less heat; finely dice.

Crack 3 large eggs into a bowl, add 2 tablespoons milk, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Render and brown

Heat a 10-inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon neutral oil and 4 oz fresh chorizo (loose). Break up the chorizo with a spatula and cook 3–4 minutes until it is browned and most of the pink is gone.

Add onion & jalapeño

Add the diced onion (1/2 cup) and diced jalapeño (1 each) to the skillet with the chorizo. Sauté 2–3 minutes until onion is softened and jalapeño is slightly softened but still bright. Taste a small piece and adjust heat by removing seeds earlier if needed. Transfer the chorizo–onion–jalapeño mixture to a plate and wipe the skillet clean. Keep skillet over low heat.

Increase heat to medium–low and add 1 tablespoon unsalted butter to the skillet. When butter foams and just begins to settle, pour in the whisked eggs.

Let eggs set for 10–15 seconds, then using a spatula gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion until eggs are mostly set but still slightly moist on top, about 30–45 seconds more.

Distribute the cooked chorizo–onion–jalapeño mixture evenly over one half of the omelette. Sprinkle the combined cheddar and mozzarella (about 1/2 cup each combined) over the same half.

Fold the empty half over the filling with the spatula and let cook 30–60 seconds more to melt the cheese and finish cooking. For a slightly firmer omelette, cover the skillet briefly for 15–20 seconds.

Slide the omelette onto a plate, seam side down. Let rest 30 seconds, then transfer to serving plate.

Prepare salsa (heated or chilled)

If you prefer heated salsa: place 1/2 cup tomato salsa in a small microwave-safe bowl and heat 20–30 seconds until warm, then stir in 1 tablespoon chopped cilantro, 1 teaspoon lime juice and 1/4 teaspoon salt. If you prefer chilled salsa: combine the same ingredients in a bowl and stir to combine.

Serve the omelette with the salsa on the side, and optionally top with 2 tablespoons sour cream and extra cilantro leaves.