I have a confession to make. Actually I have two. First and foremost, let me get this out there… I’m having a love affair with this beautiful ground Chorizo. It’s not the kind that you slice, mind you, it’s ground and browns up like ground beef, pork or chicken. The difference is, it’s packed with lots of fabulous flavors, but this one doesn’t have that punch of heat that tends to be associated with spicy sausages. I’ve already posted a Chorizo Pasta recipe that is a regular in this house. It’s just so stinking easy that I can make it without having to think about it. Check out that post!
Oh My Goodness! I just realized I never posted the recipe! Well, that’s at the top of the list to share and I’ll link it here when I do. The other recipe I have already posted (for real this time) is my Chorizo Lentil Soup. The ground Chorizo gives it lots of flavor and it’s packed with vegetables to make it hearty and filling. Delish!
UPDATE: I have now posted my Chorizo Pasta recipe. Check it out!
Ok, now for confession number two. This was an unplanned post for an unplanned creation. As lunch time was approaching, I wanted something besides a sandwich or salad. I was also on a Cuban Facebook group page where they were talking about Chorizo and I remembered I had some on hand… Then I remembered a dish from a local restaurant that involved tortilla chips… The wheels started turning and hence this Chorizo and Potato Omelette was born! After taking the FIRST bite, I reaffirmed my love affair with Chorizo!
Here’s how I make it.
Chorizo and Potato Omelette
In a 10 inch skillet over medium low heat, brown the ground chroizo, onion and poblano pepper. Cook until the onions are tender and translucent, about 3-4 minutes.
I love poblano peppers and had one on hand, but you can use green or colored bell pepper or any pepper of your choice. Or not… just whatever strikes your fancy. Remember, the chorizo will already have lots of flavor.
Then add some tomato paste, water and stir.
Layer the sliced potato on top, cover and bring to a boil over medium high heat. Lower the heat to medium low and cook 6-8 minutes until the potatoes are fork tender. I’m using a red potato here.
If the meat mixture is a bit dry, add a little water to recreate the sauce. If it’s too watery, cook down a couple more minutes. Keep warm while making a quick cheese omelette.
In a small bowl, whisk 2-3 eggs and a pinch of salt with a fork. (I have 2 here)
Heat your nonstick pan over low heat. (maybe a notch or two above low) Lightly spray the pan (yes, I know it’s nonstick, but I still lightly spray) and pour in the beaten eggs. Cover and let cook on low heat for a few minutes.
Let’s talk briefly about eggs and skillets. Until recently, I didn’t like making any kind of omelette because they would always stick to my stainless pans and just make a mess! So I did a bit of researching and found this skillet mainly for making scrambled eggs and omelettes. This is a 10 inch nonstick copper pan and I’ll never make eggs in a plain stainless again!
So, said all that to say, be sure to use some kind of nonstick pan for making omelettes.
Remove the lid and look at the surface of the eggs. If it looks like it is nearly cooked, use a rubber spatula and flip it over. At this point I do keep the heat on the lowest setting. Don’t want to scorch the eggs. Just saying…
Put some cheese on half of the eggs and fold in half. By then, the egg will be cooked through. Let it sit for a couple minutes, just long enough for the cheese to melt.
I use whatever cheese I have on hand for making most anything. Here, I used Monterrey Jack cheese.
Let’s plate this baby!
Spoon a good helping of the chorizo and potato mixture over the omelette. See that cheese oozing out? Oh My!
Just hand me a fork! I sprinkled some fresh poblano pepper on top for a little crunch.
A few other meals you might be interested in!
Here’s the printer friendly recipe.