Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 Spanish chorizo sausage (1/2 lb.)
- 3-4 Tbsp virgin Spanish olive oil
- 3 eggs
- salt to taste
Preparation:
This Spanish Chorizo Sausage omelet serves 1-2 for breakfast or lunch or 3-4 as an appetizer.
Important Note re Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured sausage. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket.
Cut the chorizo sausage into slices approximately 1/4-inch thick. In an 8-inch heavy-bottom frying pan, pour 1-2 tablespoons olive oil to coat the bottom. Heat on medium flame. When hot enough, place chorizo slices into pan and brown, turning each slice once. The sausages will release fat as they are heated. When the sausages are browned, remove from heat and pour out excess fat and oil. Place sausage on a plate.
Crack the eggs into a small mixing bowl and beat the eggs with a whisk or fork. Add about 1/2 teaspoon salt. Add the chorizo slices and mix.
Heat same frying pan on medium-low heat, adding 1-2 tablespoons of olive oil if necessary. When warm, pour in egg-chorizo mixture and cook eggs. When bottom of omelet is browned, carefully fold omelet in half. Then, flip omelet over using a spatula to ensure that egg mixture in center is cooked. When eggs are no longer runny and are cooked in center, slide out of pan onto plate. Serve with slices of fresh baguette.
