Go Back

Chorizo and halloumi omelette

I had some leftover Halloumi and cooking Chorizo in the fridge and thought I  use them up for a Mediterranean style omelette for lunch. It turned out to be delicious and rather filling too! I served it with a leafy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: EUROPE, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g Haloumi
  • 75 g cooking chorizo
  • 4 cherry tomatoes or 1 ripe tomato chopped
  • 4 eggs
  • 2 Tbsp Greek basil leaves

Method
 

  1. Cut the Halloumi into 2 cm cubes.
  2. Skin the sausage and crumble the meat into a frying pan.
  3. Heat the pan gently, allowing the fat to release. Add the cheese cubes and cook, turning them regularly too brown each side.
  4. Meanwhile lightly whisk the eggs in a small bowl, with a couple of pinches of salt. Cut the tomatoes into half.
  5. When the cheese cubes are done, remove them & the chorizo bits onto a plate.
  6. If the released fat is not enough, add a drop of olive oil and heat. Pour in the egg mixture, letting it spread out. After a couple of minutes, put the tomatoes onto half of the omelette. When the surface is jelly-like, scatter the cheese cubes onto the other half of the omelette and the chorizo bits all over it.
  7. Cook for about 5 minutes, until the surface of the egg has set. Scatter the basil leaves, season with ground pepper, then fold the cheesy half over the tomato half.Press down and cook for a few seconds, then slide it onto a plate.
  8. Cut it into half and serve with more basil leaves scattered on top.