Chorizo and Spinach Omelet

Recipe by ImPat
READY IN: 30mins


  • 50
  • 2
    chorizo sausages (finely chopped)
  • 1
    brown onion (small finely chopped)
  • 150
    g button mushrooms (finely chopped)
  • 100
    g Baby Spinach (leaves)
  • 10
    eggs (at room temperature)
  • 2
    tablespoons chives (finely chopped)
  • 14
    cup water


  • Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
  • Whope pan clean.
  • Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
  • FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
  • Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.