Chorizo, Watercress and Goat's Cheese Omelette
Photography by Josh Griggs.
Peppery watercress, spicy chorizo and soft pillows of goat’s cheese combine to make a quick and super-tasty meal.
Serves: 2
INGREDIENTS
400 grams fresh chorizo sausages, skins removed
olive oil for cooking
Omelette
6 large eggs, size 7
2 tablespoons water
sea salt and ground pepper
butter or olive oil, for cooking
To serve
large handful fresh
watercress or cress
100 grams soft goat’s cheese
Cook's note: I add the water as it helps the eggs to puff up as they cook. You can also use milk or cream instead for a richer version.
METHOD
Omelette: Whisk the eggs and water together in a bowl and season generously.
Heat a small knob of butter or a little oil in a large sauté pan and when hot pour in the eggs. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When half set, scatter half the chorizo, the watercress and the goat’s cheese over two-thirds of the omelette. Cover and cook until the eggs are just set.
Flip the remaining third over then slide the omelette onto a large plate.
To serve: Cut in half and serve immediately with the remaining chorizo.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!