Keeping the filling simple, this Chorizo Omelette is a quick breakfast, lunch or light dinner. Super easy to make, in just a matter of minutes you’ll bring a fiesta of flavor to your table. let’s take a look:
What You Can Expect From This Recipe
We all love omelettes, but haven’t you had your fair share of mediocre versions? Like an omelette so heavy with ingredients, that the eggs have broken and it more resembles scrambled eggs? Or an omelette that’s browned too much, compromising the flavor?
Leave it to my tenure at Culinary School for a deep dive into how to make a consistently good omelette. And I’ll show you how:
- If you follow the simple rule of “less is more“, you’ll always turn out an omelette you can be proud of.
- The ingredients should be simple and minimal so the creamy flavor of the egg doesn’t get lost. After all, the eggs are what it’s all about.
- For this chorizo omelette, keep in mind that we’re not making an egg burrito, we want the ingredients to compliment and enhance the flavor of the egg, rather than over-power. If the ingredients are too heavy, they’ll tear the delicate shell of the omelette. A good rule of thumb ratio is 2 eggs and 2 ounces of cooked chorizo.
- Chorizo is heavy in texture and big on flavor, so keeping a good ingredient balance, this chorizo omelette is an example of how to make an omelette that will allow each flavor to shine.
- Mexican chorizo and cheese unite with two large eggs for a Fiesta of a breakfast.
The end result is creamy eggs and cheese with smoky spicy chorizo for an exciting breakfast entree.
Mexican versus Spanish Chorizo
For this recipe we’re using Mexican Chorizo.
- Mexican Chorizo: Is a ground pork product that is sold raw and seasoned with Mexican spices. I prefer to purchase Mexican chorizo that is sold in packages that resembles ground beef. Another option are the tubes of finely ground chorizo which contain a lot of oil. This products cooks down the a very fine texture, rather than a chunkier version of burger type product.
- Spanish Chorizo: And don’t confuse Spanish chorizo with Mexican Chorizo. Spanish chorizo is a hard sausage product that is already cured and cooked. It has a totally different flavor profile than Mexican chorizo and a hard texture. Spanish chorizo is a product that you might find in Paella, or on a charcuterie board.
- Tip: If you simply can’t find Mexican Chorizo, pick up some Spanish chorizo. Slice it very thin and treat it as an add-in at the end of cooking. No need to pre-cook to render fat.
Mexican Chorizo Omelette Ingredients
- Mexican Chorizo Sausage: Browned and fat rendered.
- Shredded Cheese: see below for suggestions
- Tomato based Salsa
- Eggs: Good quality and fresh
- Chile Powder: A single blend rather than Chili powder, a blend of seasonings used for Chili style soups.
- Jalapeno Pepper
Best Cheese For A Chorizo Omelette
Use a good quality melting cheese. A mild flavored cheese that melts easily.
- A shredded medium cheddar works well here. Use a microplane zester to fine grate this cheese for quick melting results.
- Monterey Jack and Pepper Jack are soft cheeses that will melt quickly.
- If you’ve never tried Muenster in Mexican recipes, give it a try. Mild flavored and quick melting, it’s a great choice here.
- Don’t forget about Mexican melting cheeses. Seek out Oaxaca or Asadero.
- Avoid hard cheeses like Parmesan, or a Mexican crumbling cheese such as Cotija. I also don’t like to use Mozzarella. Even though it’s a great melting cheese, it’s strings once it’s melted, making it hard to eat.
Ingredient Substitutions
- Meat: You can also use ground beef or ground chicken that’s been seasoned with taco seasoning.
- Chile Powder: New Mexico Red Chile Powder is recommended, or Ancho chile powder.
- Butter: Omelettes take on a creamy buttery flavor using butter, but you can use a non-stick cooking spray for a low-fat option.
- Milk: Substitute Mexican crema or sour cream. I do this a lot when making scrambled eggs or omelettes.
Step by Step Instructions, It’s Easy
- Step 1: Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.
- Step 2: Melt 1 Tablespoon butter, in an 8 – 10 inch omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
- Step 3: With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.
- Step 4: Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
Omelette Tips
- We made hundreds of omelettes in Culinary School, following the rules of quick and fast. An omelette should take about two minutes to make, from start to finish.
- Any filling for any omelette should be added right before folding the omelette which means it’s necessary for all fillings to be fully cooked.
- More than likely any omelette will include cheese, so it’s imperative that the cheese be fine grated, so the heat from the eggs will melt it when you fold the omelette.
- Grate the cheese yourself. Bags of pre-grated cheese contains chemicals to keep the cheese from sticking together. This will also cause the cheese to melt slower.
- Don’t let the eggs brown on the bottom. You’ll lose that delicate texture and flavor.
- Equipment Needed: An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick 8″ omelette pan and reserve its use for fried eggs, scrambled eggs and omelettes. Don’t use a large skillet, as it will cause the eggs to spread and you’ll have a very large, too thin, mess.
What To Serve It With
I always like to serve potatoes with this Mexican omelette. Try this recipe for Savory Skillet Potatoes. Refried beans are also a good choice. Everyone loves biscuits, take a look at this recipe for Fried Biscuits.
Warmed flour or corn tortillas are also a good option. Along with a bowl of fresh berries.
TIP: Omelettes are so quick to make, prepare any side dish before you start cooking the eggs.
Chorizo Omelette Variations
- Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
- Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
- Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
- Add chopped or sliced avocado to the omelette once it’s plated.
- Fine chopped cilantro is always welcome.
- For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice splash of color.
- Switch out traditional salsa for a spoonful of green chile sauce .
- Tex-Mex: Sprinkle on some some warmed black beans and corn, use pepper jack cheese, then top with Pico de Gallo
FAQ’s
You’re better off using vegetable oil. Vegetable oil has a higher smoking point that olive oil. Which means that the oil will heat faster. This is beneficial when adding eggs to the pan. You won’t risk the egg omelette sitting in oil that’s not hot enough, which will lead to the eggs soaking up the oil, rather than frying.
This omelette is naturally gluten free and a great source of protein.
Perhaps the chorizo wasn’t browned completely, leaving some of the un-rendered grease behind. And also remember, to drain the sausage on paper towels. Fold the paper towels over the sausage and gently press to release remaining grease.
Looking for more perfect omelette tips? Visit my article about making a two egg omelette, perfect every time.
More Mexican Breakfast Ideas
Love scrambled egg recipes? Take a look at my easy recipe for Huevos a la Mexicano (easy Mexican scrambled eggs).
And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes, and the most popular breakfast recipe on my site for Country Potatoes with Ham.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Cheesy Mexican Chorizo Omelette
Equipment
- Omelette pan non-stick
Ingredients
- ¼ pound Mexican Chorizo bulk, cooked
- 4 large eggs
- 1 Tablespoon milk divided
- 2 Tablespoons butter divided
- 1 teaspoon New Mexico Red Chile Powder divided, or Ancho Chile Powder
- ½ Cup Shredded Cheddar Cheese
Instructions
- Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
- Melt 1 Tablespoon butter in an omelette pan over medium heat. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
- With the pan setting on the burner, move the pan in a circular motion, This movement will distribute the uncooked eggs around in the pan and set the omelette quicker.
- Once the eggs are almost set, add half the cooked chorizo and half of the cheese down the center of the omelette. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
- Repeat to make the 2nd omelette.
- Top with sour cream or Mexican Crema. Salsa, Cilantro, or chopped or sliced avocado.
Notes
- Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
- Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
- Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
- Add chopped or sliced avocado to the omelette once it’s plated.
- Fine chopped cilantro is always welcome.
- For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice garnish presentation.
Nutrition
Mexican Chorizo Omelette … It’s Whats for Breakfast
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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