Chorizo Omelet Recipe

Cook chorizo

Heat a medium nonstick or stainless skillet over medium heat. Add 1 tablespoon neutral oil. When hot, add the chorizo (remove casing if needed) and break it up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel to drain excess fat, leaving about 1 tablespoon of rendered fat in the skillet.

Beat eggs

While the chorizo cooks, crack the eggs into a bowl. Add 2 tablespoons milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until well combined and slightly frothy.

Make omelet

Wipe the skillet if it has excessive grease, leaving roughly 1 teaspoon fat. Return skillet to medium-low and add 1 tablespoon butter. When butter foams, pour in the eggs and tilt the pan to spread them evenly. Let the eggs set for 20–30 seconds, then gently pull the set edges toward the center with a spatula, allowing uncooked egg to flow beneath. After about 1–2 minutes, when eggs are mostly set but still slightly moist on top, sprinkle half of the cooked chorizo evenly over one side of the omelet and then sprinkle 1/2 cup shredded cheese on top of the chorizo.

Fold and finish

Fold the omelet in half over the filling and cook another 30–45 seconds to melt the cheese. Slide onto a plate and keep warm while you prepare tortillas and toppings.

Prepare avocado

Halve, pit, and peel the avocado. Slice or dice as preferred. Lightly season with a pinch of salt and a squeeze of lime if desired.

Warm sour cream (optional)

If you prefer a looser sour cream, stir it briefly with 1 tablespoon warm water or lime juice to thin to a drizzleable consistency; otherwise serve as-is.

Assemble toppings

Have pico de gallo and chopped cilantro ready. Reserve remaining cooked chorizo for garnish if you like a very full filling.

Warm tortillas

Warm 2 tortillas: heat a clean skillet over medium-high, brush lightly with 1 teaspoon oil or butter, and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Plate and serve

Place a warmed tortilla on each plate, slide half the omelet onto each tortilla (or place omelet alongside if you prefer it open-faced). Top with sliced avocado, a dollop of sour cream, 1/4 cup pico de gallo per serving, a sprinkle of remaining cheese if desired, and chopped cilantro. Serve with lime wedges for squeezing over. Optional: add extra chorizo on top for more heat and texture.