This deliciously big, substantial and filling chorizo omelette will keep you full for hours.
Serve it with veggies or berries to balance out its richness. It's wonderful topped with a dollop of sour cream!
I love eggs. I especially like them for breakfast, although I also enjoy them for lunch and even for dinner.
I like eggs prepared in almost any way one can imagine, including fluffy scrambled eggs, hard-boiled eggs, soft-boiled eggs, and poached eggs. But I especially enjoy omelets.
This chorizo omelette is not a small, dainty one. It's very different than this egg white omelet which is also excellent but in a very different way. It's a big, substantial, very satisfying egg dish that will keep you full for several hours.
And it's so tasty! The combination of caramelized onions, spicy meat, and sharp cheddar is incredible.
You'll only need a few simple ingredients to make this tasty omelet. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the omelet could end up too salty.
- Olive oil: I love cooking with this tasty oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another good option.
- Sliced onions: Slice them thinly. I usually use yellow onions, but sometimes I vary this recipe and use green onions.
- Spicy Spanish chorizo: I love the Palacios brand - their hot chorizo is wonderful.
- Shredded cheese: I like extra-sharp cheddar. It's so flavorful!
- Optional toppings: These include sour cream, salsa, and avocado. As you can see in the video below, I like to use sour cream. I also like to garnish the cooked omelet with chopped cilantro.
- Cook the eggs in butter or ghee instead of olive oil. I especially like butter.
- Sometimes I use green onions instead of yellow onions.
- Experiment with different cheeses, such as Gruyere or Gouda. My personal favorite is smoked gouda. I love the flavor it adds to the omelet.
Chorizo Omelette Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by slicing the chorizo and onion (Photos 1-2).
Next, beat the eggs with salt and pepper. (Photo 3).
Cook the onions in olive oil until they are golden brown. Add the chorizo and cook it briefly. (Photo 4).
Pour the eggs on top of the onions and chorizo and gently stir. (Photo 5).
Let the bottom of the omelet set, then gently lift the edges to allow liquid eggs to go to the bottom and cook faster. (Photo 6).
Carefully flip the omelet. Sprinkle half of it with the cheddar, fold, and serve. (Photos 7-8).
So how do you flip an omelette? You can use two wide spatulas to flip it, although, admittedly, this sometimes leads to the omelette falling apart.
Here's what I usually do. I place a large heatproof plate on top of the skillet. I then invert the omelet onto the plate, cooked side up, and then slide it back into the skillet. You can see in the video below how I do it.
A third option is to not flip it at all. When the bottom is almost cooked, reduce the heat to low. Cover the skillet and keep cooking on very low heat until the top is set.
I like to serve this omelet with a simple side such as a sliced tomato or some berries. These light sides are perfect and will balance out the richness of the omelette.
If you want a super-rich breakfast, you can top the omelet with sliced avocado and/or a dollop of sour cream.
Although an omelet is best when freshly cooked, you can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in the microwave, covered, at 50% power.
More Egg Recipes
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- 3 large eggs
- ¼ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil or butter
- ¼ cup onions thinly sliced (2 oz)
- ¼ cup spicy chorizo sausage link fully cooked, chopped (1 oz)
- ¼ cup cheddar cheese shredded (1 oz)
- In a small bowl, beat the eggs with the salt and pepper. Set aside.
- Heat a 10-inch nonstick skillet over medium heat, for 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, for 1 more minute.
- Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Cook for 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow the uncooked egg from the top to slide under, where it will cook faster.
- When the bottom is set, flip the omelet (see "Notes" for tips on how to flip it).
- Cook for 1-2 more minutes on the second side. Sprinkle the shredded cheddar on half of the omelet and fold. Turn the heat off and allow the cheese to melt from the residual heat, then slide the omelette onto a plate and serve.