Cook eggs low and slow with chorizo, Gruyère, and Manchego—the fold comes easy when you skip the whip
Ingredients
Ingredients
- FOR THE OMELETTE:
- 3 eggs, beaten to combine, but not whipped
- 1-1/2 oz Gruyère cheese, grated
- Casa M Spice Co® Chain Reaction®, to taste
- black pepper, to taste
- 1/2 Tablespoon clarified butter
- 2 ounces cooked chorizo (red or green)
- 1-1/2 oz Manchego cheese, grated
Method
-
01
Beat eggs and mix in Gruyère, spices
3 minBeat only to combine, not whip; add Gruyère, salt, pepper, Chain Reaction.
-
02
Prepare plate and gather chorizo, Manchego
2 minHave all ingredients next to stove before cooking starts.
-
03
Heat pan with butter over medium-high
2 minNon-stick omelette pan; butter melts until pan is hot.
-
04
Pour eggs, scramble until curds form, smooth into layer
2 minMove pan and spatula constantly until curds form, then smooth; adjust heat if needed.
-
05
Add Manchego and chorizo down center, fold omelette
2 minUse half the Manchego; fold one edge over center when bottom sets.
-
06
Flip omelette onto plate, fold into upside-down 'e' shape
1 minTurn off heat; flip omelette out of pan onto itself to complete fold.
-
07
Sprinkle remaining Manchego on top and serve
1 minGarnish with remaining Manchego; serve with salsa or sides as desired.
From Mike's Notebook
Beating eggs just to combine, not whip, keeps the omelette tender—overworked eggs turn rubbery.
Have chorizo and Manchego ready before the pan heats; omelettes move fast once eggs hit butter.
Smooth the curds into a single layer before folding, or you'll get chunks instead of custardy eggs.