Chourico and egg omelet is a classic Portuguese go to dish often served for breakfast, lunch, snack or even dinner. When my family and I arrived in America, lunch coolers and ice packs weren’t invented yet, so my mother would make my father omelets for his lunch break at work. I can still smell the aroma of the chourico or presunto cooking at 6 O’clock on those mornings! It’s funny the things that remain in our memories.
I served my omelet with the Batatas a Rodelas. Here’s the easy recipe.
1 teaspoon water
1/2 small chourico (or about 1 cup) (sliced very thin)
2 tablespoons onion (finely minced optional)
1 tablespoon olive oil
4 oz of your favorite shredded cheese (optional)
parsley for garnish
Saute the onion in a medium skillet in the olive oil until golden brown. Add the Chourico sausage and cook for a few minutes until it becomes slightly crispy.
Beat the eggs with water until foamy and add to the chourio. Cook the eggs on low medium heat while slightly moving the edges toward the center.
Let the omelet cook for about 2 minutes. Place a flat plat over the omelet and flip it over uncooked side down into the pan.
Spread the tomato over the omelet followed by the cheese. Cover and cook for about 2 minutes on low heat.
Add parsley, salt and pepper as desired and garnish with parsley.