The Recipes

Spanish Omelette

I cling to this particular spelling of the word "omelette" simply because it is the one I knew growing up.  I also like making omelettes in different shapes - either looking like a burrito, or this one that reminds me of how they cook omelettes at hotel brunches, folded in half with the good stuff on the inside.

Happy Inauguration Day to everyone in D.C.!  Stay warm.

Spanish Omelette


- 3 eggs, beaten
- 1/2 link Spanish Chorizo, casing removed and diced
- 3 T. red onion, diced
- 1/4 bell pepper, diced
- 1/2 roma tomato, diced
- 1 tomatillo, roughly chopped
- 4 black olives, sliced
- 1 jalapeno, roughly chopped
- handful of cilantro, roughly chopped
- 1 garlic clove, roughly chopped
- 1 lime, juiced
- 1 T. sour cream
- olive oil
- salt
- pepper

Combine the tomatillo, garlic and jalapeno in a blender.  Add in the cilantro, reserving 1 T. for garnish, lime juice, and season with salt and pepper.  Puree again and set aside.

In a small skillet, heat a small drizzle of olive oil.  Add the chorizo and let it start to brown; approximately 2 minutes.  Add in the onion and bell pepper.  Season lightly with salt and pepper and cook another 3-4 minutes.  Add in the olives.

In a non-stick skillet, add either cooking spray or a touch of olive oil.  Season the eggs with salt and pepper and add them to the skillet.

Add the tomatoes to the chorizo mixture.  They will cook while the eggs are cooking.

As the eggs start to cook, use a spatula to loosen the sides, allowing the raw egg to run underneath.  Once the eggs are fairly set, flip the omelette over.  Spoon the chorizo mixture into the middle and let the eggs cook for just another minute or two.  Using the spatula, fold the omelette in half like a quesadilla and slide it onto a plate.  Top with the tomatillo salsa, sour cream and reserved cilantro.