Spicy Chorizo Omelet Recipe

Cook chorizo

Heat a 10-inch nonstick skillet or cast-iron over medium-high heat. Crumble the fresh chorizo into the dry pan and cook, stirring and breaking up pieces, until fully cooked and slightly browned, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel, leaving rendered fat in the pan.

Sauté vegetables

Reduce heat to medium. If pan is very fatty, drain all but about 1 tablespoon of fat. Add the chopped onion and red bell pepper to the pan and sauté 3–4 minutes until softened. Add minced jalapeño and garlic and cook 30–45 seconds until fragrant. Stir in chopped cilantro, then remove vegetables to the plate with chorizo.

Whisk eggs

In a medium bowl, whisk together 6 large eggs, 2 tablespoons milk, 1 teaspoon salt and 1/2 teaspoon black pepper until blended and slightly frothy.

Cook omelet

Wipe the skillet used for chorizo and vegetables clean or use a separate 10-inch nonstick skillet. Heat over medium and add 1 tablespoon unsalted butter. Once melted and foaming, pour the beaten eggs into the pan, tilting to distribute evenly. Let eggs set undisturbed for about 30–45 seconds, then gently lift edges with a spatula to let uncooked egg flow underneath. When eggs are mostly set but still slightly glossy on top (about 1–1.5 minutes), evenly distribute the cooked chorizo and sautéed vegetables across one half of the omelet. Sprinkle 1 cup shredded cheddar cheese over the filling.

Fold and finish

Using the spatula, carefully fold the empty half of the omelet over the filling. Reduce heat to low, cover loosely with a lid for 30–60 seconds to melt the cheese through and finish cooking, then slide the omelet onto a warm plate.

Cook hash browns

While making the omelet (or before), heat a separate large skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add 2 cups grated hash browns in an even layer. Press down lightly with a spatula and cook undisturbed for 4–6 minutes until the bottom is deeply golden. Season with 1/2 teaspoon salt, flip in sections, and cook another 4–5 minutes until crisp and cooked through. Reduce heat if browns color too quickly.

Warm tortillas

Heat tortillas directly over a gas flame briefly, or in a dry skillet over medium for 15–30 seconds per side, until warm and pliable. Keep wrapped in a clean towel to stay warm.

Place the folded chorizo omelet on a plate alongside a portion of hash browns and two warmed tortillas.

Top the omelet with 1/2 cup sour cream dolloped or spread across, 1/2 cup pico de gallo spooned over or beside the omelet, and sliced avocado on the side. Garnish with additional cilantro and serve lime wedges on the side to squeeze over avocado or pico if desired.

Serve immediately while hot.