Chorizo And Spinach Omelet - cooking recipe

Ingredients

50 g butter
2 chorizo sausages (finely chopped)
1 brown onion (small finely chopped)
150 g button mushrooms (finely chopped)
100 g Baby Spinach (leaves)
10 eggs (at room temperature)
2 tablespoons chives (finely chopped)
1/4 cup water

Preparation

Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
Whope pan clean.
Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.