Omelete de chouriço/Chouriço Omelette

I love brunch, the juxtaposition of those two meals; breakfast and lunch, coming together at 12 am or so, when it is too late for the ubiquitous porridge but also early for a sit down proper meal. I often cook eggs in different ways, last Sunday I decided to make an omelette with some chouriço which was forgotten in the fridge. To make it fluffier I have cooked it with cream and added some grated parmeggiano which sat like dust on top of the yolks. Perfect start of midday…


6 eggs
200 ml of full cream
100 gr of sliced chouriço
salt & pepper
100 gr of grated parmeggiano reggiano
1 tbsp of olive oil


Whisk the eggs in a bowl, with the cream and season with salt & pepper. Add in the grated parmeggiano and mix well.

In a frying pan , heat the oil. Fry the chouriço and add the egg mixture in one go.

Let it cook for 5-8 minutes before removing from the hob. Place the frying pan underneath a grill and let the side up cook for another 3 minutes. It will “puff” up almost like a soufflé. Serve with buttered toast and a naughty squirt of tomato sauce…


One response to “Omelete de chouriço/Chouriço Omelette

  1. Pingback: Tweets that mention Omelete de chouriço/Chouriço Omelette | West Coast Cooking --

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