When it comes to a cheap source of protein, eggs are really your best bet. I can get thirty eggs for about five euros at my farmer’s market. I usually hard-boil them and eat them with Tabasco sauce (or fry them, but that’s another story). However, every once in awhile, I get in the mood for something a little different, and that’s when I pull an omelette together.
There are certain meals I look at as ways to clean out the fridge. Eggs, pasta, quesadillas and baked potatoes all fall into this category. I go through whatever meat, cheese or cooked veggies are in the icebox and try to pull something together that makes some semblance of sense.
This chorizo omelette uses Spanish chorizo, which is pre-cooked, kind of like salami. The sausage is spicy enough on its own, so it didn’t need extra seasoning. I did add some blue cheese to this one, which was what I had at the time, but in the future I would use a milder melting cheese like provolone or mozzarella so as not to detract from the taste of the meat. This omelette, with a salad, can easily serve two for dinner.
Chorizo Omelette
6 eggs
2 tbsp. crème fraîche or sour cream
1 tbsp. milk
2 tsp. olive oil
1 oz. cheese (use whatever you have on hand), crumbled or grated
2 oz. chorizo, sliced thin
Crack the eggs into a bowl and scramble with a fork, adding the milk and crème fraîche and being sure to evenly combine everything. Meanwhile, heat a skillet over medium heat. Add the oil. When the oil is hot, add the egg mixture, swirling the pan to ensure that the mixture is evenly distributed.
Place the chorizo slices evenly over the top, and add the cheese. Cover the pan and turn the heat down to medium-low. Allow to cook just until the eggs have set. If the bottom of the omelette begins to burn before the eggs are set, turn the heat down to low or off completely, and allow to cook using residual heat under the cover.
Allow to cook in the pan one minute before slicing into triangles and serving.
