Greetings, fellow food enthusiasts!
Today, I am beyond excited to share with you a delightful brunch recipe that brings a taste of Spain to your table: Chorizo and Manchego Stuffed Omelette with a Tomato Olive Salad. This dish is absolutely perfect for a lazy weekend morning when you want to treat yourself (and perhaps your loved ones) to something a bit special.
If you’re anything like me, brunch holds a special place in your heart. It’s that magical meal that can be as hearty or as light as you desire, allowing you to incorporate a variety of flavours and ingredients. And, not to mention, it’s a wonderful excuse to slow down and enjoy the morning.
For this recipe, we’re shining the spotlight on chorizo, a wonderfully smoky and spicy Spanish sausage that pairs beautifully with the creamy, nutty goodness of Manchego cheese. Together, they create an omelette that’s packed with flavour and absolutely irresistibly savory.
But wait – we’ve got a fresh and zesty tomato olive salad on the side that adds a light, refreshing contrast to the richness of the omelette. The combination is pure magic and will transport you straight to the vibrant streets of Spain, even if you’re just in your own kitchen.
### Ingredients:
– 4 large eggs
– 100g chorizo, diced
– 50g Manchego cheese, grated
– 1 small onion, finely chopped
– 1 tbsp olive oil
– 2 medium tomatoes, diced
– 50g black olives, sliced
– 1 tbsp fresh parsley, chopped
– Salt and pepper, to taste
### Method:
1. **Preparation:**
– Start by cracking the eggs into a bowl. Season with salt and pepper, and beat them well until they’re nicely combined.
– Dice up your chorizo and finely chop the onion. Grate that lovely Manchego cheese – it’s going to add so much flavour.
2. **Cook Chorizo and Onion:**
– Heat the olive oil in a non-stick frying pan over medium heat.
– Toss in the diced chorizo and chopped onion. Let them cook for about 5-7 minutes until the chorizo is crisp and the onion turns translucent. The aroma at this point will be mouth-watering!
3. **Cook the Omelette:**
– Reduce the heat to low, then pour the beaten eggs into the pan. Make sure to spread them evenly.
– Let the eggs cook gently for 3-4 minutes. They should begin to set but still be a bit runny on top.
4. **Add Cheese and Fold:**
– Sprinkle the grated Manchego cheese over one half of the omelette.
– Carefully use a spatula to fold the other half of the omelette over the cheese.
– Continue cooking for another 2-3 minutes until the cheese has melted and the omelette is fully set.
5. **Prepare Tomato Olive Salad:**
– While the omelette is finishing up, mix the diced tomatoes, sliced black olives, and chopped parsley in a small bowl.
– Season with a pinch of salt and pepper, and give it a good mix.
6. **Serve:**
– Slide the omelette onto a plate and serve immediately with the fresh tomato olive salad on the side.
There you have it – a lovely Spanish-inspired brunch that’s sure to impress. This dish combines so many of my favorite flavours: the smokiness of the chorizo, the creamy Manchego cheese, and the bright, refreshing tomato and olive salad. It’s a meal that’s comforting and uplifting all at once.
I hope you enjoy making and devouring this Chorizo and Manchego Stuffed Omelette as much as I do! Whether you’re cooking for a crowd or just for yourself, it’s a delightful way to start your day.
Happy cooking and bon appétit!
Best,
Al
Ingredients
### Ingredients:
– 4 large eggs
– 100g chorizo, diced
– 50g Manchego cheese, grated
– 1 small onion, finely chopped
– 1 tbsp olive oil
– 2 medium tomatoes, diced
– 50g black olives, sliced
– 1 tbsp fresh parsley, chopped
– Salt and pepper, to taste
Method
### Method:
1. **Preparation:**
– Crack the eggs into a bowl, season with salt and pepper, and beat them until well combined.
– Dice the chorizo and finely chop the onion. Grate the Manchego cheese.
2. **Cook Chorizo and Onion:**
– Heat the olive oil in a non-stick frying pan over medium heat.
– Add the diced chorizo and chopped onion to the pan. Sauté for 5-7 minutes until the chorizo is crisp and the onion is translucent.
3. **Cook the Omelette:**
– Reduce the heat to low, and pour the beaten eggs into the pan, spreading them evenly.
– Cook the eggs gently for 3-4 minutes, or until they begin to set but are still slightly runny on top.
4. **Add Cheese and Fold:**
– Sprinkle the grated Manchego cheese over one half of the omelette.
– Use a spatula to carefully fold the other half of the omelette over the cheese.
– Cook for an additional 2-3 minutes, until the cheese is melted and the omelette is fully set.
5. **Prepare Tomato Olive Salad:**
– In a small bowl, combine the diced tomatoes, sliced black olives, and chopped parsley.
– Season with a pinch of salt and pepper, and mix well.
6. **Serve:**
– Slide the omelette onto a plate and serve immediately with the fresh tomato olive salad on the side.
