Mexican omelette with chorizo
This Mexican Omelette with chorizo and bell pepper is a wonderful, spicy dish for brunch or a light lunch. Serve it with salad or wrapped in tortilla or tucked in flat bread.
Ingredients
Method
- Dice the chorizo and pepper. Finely chop the onion.
- Heat a frying pan and add the chorizo and pepper. Gently cook until the chorizo releases its fat and the pepper gets soft. Transfer these to a plate.
- Whisk the eggs with the milk.
- Melt the butter in the pan, then pour in the egg mixture, allowing it to spread out. After a minute or so, when the egg is jelly-like, scatter the chorizo and pepper mixture on top, then the onion and finally the cheese. Put the lid on, turn down the heat and cook for about 5 minutes until the egg has just set and the cheese has melted.
- Scatter the parsley on to and fold the omelette in half. Cook for another minute then slide it onto a plate. Cut it into half and serve.