Omelette is one of those dishes I make when the fridge is nearing an empty state. As long as you have eggs you can add almost anything else.
This version has a nice spicy touch because of the chorizo. You will need
Start out by mincing the garlic, dicing the chorizo and mushrooms. Then add chorizo to a hot pan and when grease starts leaking add the mushrooms and garlic. Be patient now and don't start throwing stuff around on the pan, wait until the mushrooms starts taking some color and then flip everything. While waiting whisk the eggs lightly and add the parmesan and salt and pepper to taste. After approximately five minutes pour the contents of the pan into an adequate temporary container.
Melt the butter on the pan and then the beaten eggs. Little by little you lift the edges into the middle with a fork allowing the still uncooked egg to flow out on the free pan. When half of the egg mass is cooked add the chorizo, mushroom and garlic mix. Let everything cook until there is almost no uncooked egg left and throw on the parsley and then gently fold one half of the egg mass over the other half,
Give everything an extra minute and then serve!
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