Chorizo, Watercress and Goat's Cheese Omelette
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.