There are recipes that just always work, and this chorizo and mozzarella omelet is one of them. Few ingredients, ten minutes, and that magical moment when the mozzarella melts over the browned chorizo… seriously, even the smell it leaves in the kitchen already promises a lot. It’s the kind of omelet you crave for lunch, dinner, or to add to a sandwich. Delicious!
And speaking of pans: we made this omelet with the new BRA The One Titanium frying pan, and we’ve fallen in love with it. Right now titanium and stainless steel pans are everywhere, but most of them, if you don’t add a good splash of oil, end up sticking. That hasn’t happened to us once with this one: inside it has a pure titanium interior with a special reinforcement that makes food slide off almost on its own, and the chorizo browns without a drop of oil. Plus, its multi-layer construction distributes heat beautifully, so it’s also perfect for browning meat, sautéing vegetables, or making the base for a great rice dish or paella.
So you know: if you feel like making a chorizo and mozzarella omelet that turns out juicy, with the mozzarella nicely melted and no drama when it’s time to flip it, this is your recipe. Make a note of it, because in less than 10 minutes it’s ready, and you’ll definitely make it again!
Ingredients
- 5 eggs
- 150 g sweet chorizo
- 100 g mozzarella
*It’s important to adjust the quantities to your taste, if you want an omelet with more eggs or more melted cheese. The good thing is that, by eye, you’ll see the omelet will turn out well too (covering the surface with chorizo and cheese according to the number of eggs and the pan size you use).
Preparation
- Cut the chorizo into thin slices.
- Place the chorizo directly in the The One Titanium de BRA pan, without adding oil.
- Brown the chorizo over medium heat until it releases its own fat and becomes nicely golden.
- Remove the chorizo from the pan and set it aside.
- In the same pan, with the fat released by the chorizo, add the beaten eggs and cook them over medium heat until set.
- When the edges of the omelet start to set, spread the reserved chorizo and the mozzarella on top.
- Flip the omelet with confidence (you can use the flat turning lid); thanks to the reinforced interior, it will release on its own.
- Let the mozzarella finish melting completely.
- Remove from the heat and serve immediately.
Titanium BRA pan and OXO omelet spatula
Comments
- I don’t add salt, because in addition to the chorizo pieces, we pour the egg into the fat where it was cooked, and the whole omelet already takes on a salty note. But if you want, you can add a pinch of salt to the egg.
- You can add a pinch of pepper to the egg if you like.
- The BRA Titanium pan doesn’t stick at all, but there’s a trick you should know: if you’re going to cook another recipe in the pan or make a second batch of whatever you’ve cooked, it’s important to clean it first with water and soap to remove the oil from the spots on the bottom of the pan, because if they’re saturated they won’t be able to provide that non-stick effect.
