Ingredients
- 50 g (1 3/4 oz) butter
- 1 medium chorizo sausage, sliced
- 100 g (3 1/2 oz) mushrooms, finely sliced
- 6 eggs
- 2 tablespoons chives, finely chopped
Method
1. Heat 30 g (1 oz) of the butter in a small omelette pan or frying pan over medium heat. Add the chorizo and fry for about 5 minutes, or until golden. Remove from the pan using a slotted spoon. Add the mushrooms to the pan and cook, stirring frequently, for about 4 minutes, or until soft. Add to the chorizo.
2. Break the eggs into a bowl and season with salt and freshly ground black pepper. Add the chives and beat lightly with a fork.
3. Put half the remaining butter in the pan and melt over medium heat until foaming. Add half the eggs and cook for 20 seconds, in which time they will start to set on the bottom, then quickly stir the mixture with a fork. Work quickly, drawing away some of the cooked egg from the bottom of the pan and allowing some of the uncooked egg to set, tilting the pan a little as you go. Once the eggs are mostly set, arrange half the mushrooms and chorizo on top. Cook for 1 minute more, if necessary. Tip the omelette out onto a plate and keep warm while the second omelette is cooking. Repeat with the remaining ingredients. Serve as soon as both omelettes are cooked.
