Feta & Manchego omelette with spinach, chorizo & sumac


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This is my idea of brunch heaven. Spicy, oily, eggy - what could be better? As I’ve mentioned previously in the book, you want to make sure you buy cooking chorizo for this dish, the type that is made to be cooked, not to be sliced. I had some Manchego in my fridge at home, as I usually do, but if you don’t have any then you can substitute it with pecorino, Zamorano or Parmesan - just choose a lovely firm cheese. Sumac may seem like an odd breakfast garnish here, but it’s the astringency it