Omelette with chorizo, oat milk, cherry tomatoes and green peas
4 servings
30 minutes
Omelet with chorizo, oat milk, cherry tomatoes, and green peas is a refined dish of Spanish cuisine. Chorizo adds spiciness and a light smoky note, while cherry tomatoes bring a refreshing tang. Green peas add textural contrast, making each bite unique. The origins of such an omelet can be traced to Spanish breakfast traditions where eggs are often combined with meat ingredients. The dish features an airy texture due to the careful whisking of ingredients, and baking gives it a light crust. This omelet is perfect as a standalone dish or accompanied by fresh bread and greens, offering a balanced combination of flavors.
1
I chopped the chorizo into small pieces and blended it with oat milk, two cherry tomatoes, a pinch of nutmeg, black pepper, and salt. I blended it for a long time until a thick, sticky foam formed. In a separate bowl, I mixed the finished mixture with eggs using a fork until smooth.
- Chorizo: 100 g
- Oat milk: 150 ml
- Cherry tomatoes: 12 pieces
- Nutmeg: to taste
- Ground black pepper: to taste
- Salt: to taste
- Chicken egg: 4 pieces
2
I melted butter in a saucepan and brought it to a boiling mass that was just starting to darken. I poured it into the egg-sausage mixture, constantly stirring with a fork.
- Butter: 50 g
3
In a pan with olive oil, I sautéed sweet onion feathers until half-cooked and set them aside.
- Extra virgin olive oil: to taste
- Sweet red onion: 1 piece
4
I poured the mixture into a heat-resistant glass dish, sprinkled quartered cherry tomatoes and onion on top. I placed the dish in a preheated oven at 180 degrees for 18 minutes.
- Cherry tomatoes: 12 pieces
- Sweet red onion: 1 piece
5
Omelet with chorizo, oat milk, and cherry tomatoes should be served immediately, garnished with green peas.
- Green peas: 2 tablespoons