Chorizo Stuffed Omelette with a Coriander & Mint Relish

Omelettes can be as simple or as sophisticated as we want. Beat a few eggs, cook them gently in a little good oil, sprinkle a bit of salt over and you have a splendid meal that’ll fill you up and make you happy. This morning, I woke up imagining a blend of flavours around an omelette and so, that’s what we made!

The thing with staples like omelettes, is that we tend to fall into grooves when cooking them – the same presentation, the same accompaniments and so, the same flavour and ultimately the same experience. You can go wild with omelettes with all kinds of foods they can be stuffed with and so many accompaniments that’ll lift the entire experience to a new high.

Fresh ingredients are fun to work with and they taste so much better than the stuff in packets.
Fresh ingredients are fun to work with and they taste so much better than the stuff in packets.

Chorizo Stuffed Omelette with a Coriander & Mint Relish


for the omelette

  • 4 Eggs, beaten

for the relish

  • 1 Onion, sliced
  • 2 tbsp Coriander, chopped
  • 1 tbsp Mint, chopped
  • 3 cloves Garlic, chopped
  • 2 – 3 nos Caper berries, chopped
  • 1 tbsp Lemon juice
  • 4 – 5 Black peppercorns, pounded

for the filling

  • 10 thin slices Chorizo
  • Mushroom paste/pate [optional]
  • Blue Cheese [optional]


  1. Fry the garlic and onions for a bit, in a little olive oil, turn off the heat, add the rest of the ingredients for the relish, adjust seasoning, set aside.
  2. Scramble half the beaten eggs, adding the chorizo towards the end and turning off the heat when the eggs are still moist; set aside.
  3. Make an omelette with the remaining eggs and turn off the heat when the top is still moist.


  1. Place the omelette on a plate
  2. Smear a little mushroom paste on the inside of one side. Not too much.
  3. Sprinkle a little cheese over the mushroom paste. If you’re using blue cheese – use very very little, else it’ll overpower the rest of the flavours in here.
  4. Place the eggs scrambled with chorizo on the same side as the mushroom paste and cheese.
  5. Fold the over half of the omelette over the eggs.
  6. Top the omelette with the coriander and mint relish.
  7. You now have an omelette smeared with mushroom paste, sprinkled with cheese and stuffed with eggs and chorizo, topped with a delicious and tangy relish of coriander and mint.
  8. Serve hot!


  • Remember to use gentle heat all the way. The omelette must not brown.
  • Use any other cheese if you like, or omit it altogether.
  • If you don’t eat meat, replace the chorizo with small dices of paneer, which you should add to some hot oil before pouring in the eggs for scrambling, so it can cook a bit and brown a little.
  • Cut each slice of Chorizo into three for easier handling and better distribution.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at