CHORIZO SALSA OMELET
Steps:
- In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 588 calories, Fat 48g fat (19g saturated fat), Cholesterol 727mg cholesterol, Sodium 1568mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
SPANISH OMELET WITH CHORIZO (TORTILLA DE CHORIZO) RECIPE
Steps:
- 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 the 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 the bottom of omelet is browned, carefully fold omelet in half. Then, flip omelet over using a spatula to ensure that egg mixture in the center is cooked.
- When eggs are no longer runny and are cooked in the center, slide out of the pan onto a plate.
- Serve with slices of fresh baguette.
Nutrition Facts : Calories 862 kcal, Carbohydrate 3 g, Cholesterol 379 mg, Fiber 0 g, Protein 37 g, SaturatedFat 22 g, Sodium 1798 mg, Sugar 0 g, Fat 78 g, ServingSize 1-2 Servings, UnsaturatedFat 0 g
POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD
Steps:
- This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
- Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
- Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
- While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
SOY CHORIZO OMELET
A simple yet filling, spicy omelet. I had a package of Trader Joe's® soy chorizo on hand and was looking for a simple way to cook it. Serve with a green salad for a light meal. The omelet is rather thin. Feel free to use more eggs and milk to make it thicker.
Provided by virgi
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 33m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
- Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 28 g, Cholesterol 375.3 mg, Fat 41.5 g, Fiber 5.4 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1984.9 mg, Sugar 4.2 g
CHORIZO BRUNCH OMELET ROLL WITH SALSA
The brunch crowd is used to omelets. Surprise them with something different-like this baked omelet roll with chorizo, salsa and melted cheese.
Provided by My Food and Family
Categories Dairy
Time 28m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
- Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 3 ingredients. Pour into prepared pan.
- Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
- Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 490 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 14 g
CHORIZO, POTATO AND GREEN CHILE OMELET
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
- 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- 5. BAKE 25 min. or until center is set. Serve topped with salsa.
- If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
- Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.
CHORIZO OMELET
Spice up your morning with this Chorizo Omelet recipe. Along with green peppers, onion and cheese, serve this up with breakfast today.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook meat in 8-inch nonstick skillet on medium-high heat 2 min., stirring occasionally. Add green peppers and onions; cook 2 min. or until meat is done, stirring frequently.
- Meanwhile, whisk eggs, water, cumin and pepper sauce in small bowl until blended. Pour into skillet; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still moist.
- Place 2% Milk Singles onto half the omelet; fold in half. Remove from heat; let stand, covered, 1 min. Cut in half. Serve topped with salsa.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 395 mg, Sodium 820 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 4 g, Protein 21 g
CHORIZO OMELET WITH CHIPOTLE CREAM SAUCE
Make and share this Chorizo Omelet With Chipotle Cream Sauce recipe from Food.com.
Provided by The Galveston Chef
Categories Breakfast
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix eggs well in a bowl let rest.
- Add to skillet the chorizo sausage and lightly brown remove from heat.
- Add eggs to oiled pan until firm.
- Flip the eggs to the other side and then add chorizo sausage.
- Fold to omelet.
- In a sauce pan add cream and chipotle powder and whisk.
- Heat it up until thickens.
- Top the eggs with the sauce.
Nutrition Facts : Calories 367.6, Fat 30.1, SaturatedFat 12.8, Cholesterol 479.7, Sodium 681.1, Carbohydrate 3.6, Fiber 0.9, Sugar 1, Protein 20.4
CHORIZO AND SPINACH OMELET
One of those dishes that could breakfast, brunch, lunch or dinner. Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like). From Recipe+
Provided by ImPat
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
- Whope pan clean.
- Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
- FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
- Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
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- Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
- Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
- When the bottom is set, use two wide spatulas to flip the omelet. Or use the technuque I show in the video below to flip it.
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