Chorizo, Watercress and Goat’s Cheese Omelette
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