Chorizo, Pepper and Potato Omelette

When cooking with chorizo it is always best to buy the softer sausage that has not been fully cured. The drier harder variety is usually eaten raw and can become really rather tough once cooked. If you can only get hold of the fully cured one, just make sure that you slice it very finely. It’s your choice whether you go for the sweet smokiness of the dulce or the spicy kick of the chorizo picante, just as long as you are aware of the difference.