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Leek and Chorizo Omelette

This leek and chorizo omelette is a no-fuss dish that’s perfect for a relaxed weekend breakfast or brunch. It’s quick and easy, but still feels a bit special thanks to the rich, smoky flavour of the chorizo and the sweetness of the softened leeks. As the chorizo cooks, it releases its oils, which gently flavour the whole dish—so you don’t need much else. A little oregano and some optional Manchego add extra depth, but it’s just as good kept simple. Serve it  with fresh sourdough or a slice of toast, and a good cup of coffee or tea on the side. It also works well as a light lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 5 cm piece cooking chorizo
  • ½ tsp dried oregano
  • 2 Tbsp grated Manchego cheese optional
  • 3 large or 4 small eggs
  • Fresh herbs or cress to serve

Method
 

  1. Thinly slice the leek and set aside. Remove the skin from the chorizo, then cut it into small cubes.
  2. Heat a small frying pan over medium heat and add a little oil if needed. Add the chorizo and leek, then cook gently for a few minutes until the chorizo releases its oils and the leek softens.
  3. In a bowl, lightly whisk the eggs. Stir in the oregano and grated cheese, if using.
  4. Pour the egg mixture over the leek and chorizo, tilting the pan if needed so it spreads evenly.
  5. Cook for a couple of minutes, then cover the pan with a lid to help the top set.
  6. Once the omelette is fully set, remove from the heat.
  7. If you like, scatter a little extra cheese on top and place the pan briefly under a hot grill to brown.
  8. Serve warm, topped with fresh herbs of your choice or a few cress leaves.