serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ultimate Omelette
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Olive oil spray, for cooking
- 120 g chorizo sausage, cut into 1 cm slices
- 2 rindless bacon rashers, halved
- 6 eggs
- 1 small red onion, finely chopped
- 1 large tomato, finely chopped
- ½ cup picked flat-leaf parsley leaves, roughly chopped
- Lemon wedges, toasted sourdough, to serve
Instructions
- Spray a 22 cm non-stick frying pan with oil, then place on medium-high heat. Add the chorizo and bacon and cook until very crisp. Remove to a paper towel-lined plate and allow to cool, then transfer to a cutting board and roughly chop.
- Return the pan to medium heat with more cooking oil, if required. Crack the eggs into a large jug and whisk well to combine. Pour half the beaten eggs into the pan, tilting the pan to coat the base of the pan. Cook for 1 minute, or until just set, then sprinkle with half the bacon and chorizo mixture, half the onion, tomato and parsley (reserving the remainder for a second omelette!). Cook for 1 minute further, or until just set. Gently fold the omelette in half using a large spatula, then transfer to a serving plate. Repeat with remaining mixture.
- Serve the bacon and chorizo omelettes with lemon wedges and toasted sourdough on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ultimate Omelette
