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
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.
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.