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.
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.
Video
Notes
Flipping the 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.Storing the omelet: 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.