Chorizo, Wa­ter­cress and Goat’s Cheese Omelette

Dish - - BREAK AN EGG -

Pep­pery wa­ter­cress, spicy chorizo and soft pil­lows of goat’s cheese com­bine to make a quick and su­per-tasty meal.

400 grams fresh chorizo sausages, skins re­moved olive oil for cook­ing


6 large eggs, size 7 2 ta­ble­spoons wa­ter sea salt and ground pep­per but­ter or olive oil for cook­ing


large hand­ful fresh wa­ter­cress or cress 100 grams soft goat’s cheese

Heat a lit­tle oil in a large sauté pan and crum­ble in the chorizo. Cook over a high heat, stir­ring and break­ing up with a wooden spoon or fork un­til a deep golden colour and re­sem­bles coarse crumbs. Drain on kitchen tow­els and keep warm in a low oven.

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. SERVES 2

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