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 offers to the dish which makes it a perfect breakfast spice - it’s a real pick-me-up.


  • 1 red onion, peeled and sliced
  • ½ red chilli, sliced (more or less, to taste)
  • 10 ml (2 tsp) olive oil
  • 150 g cooking chorizo, sliced
  • 4 eggs
  • 50 g feta, cubed
  • 2 Tbsp grated Manchego cheese
  • 10 ml (2 tsp) extra virgin olive oil
  • 50 g steamed or sautéed spinach, shredded
  • a handful of coriander, shredded stalks and leaves
  • 2 tsp sumac


Fry the onion and chilli in half the olive oil until the onion begins to caramelise. Add the sliced chorizo and continue to sauté, the fat will render from the chorizo and help the onion cook. Keep warm at the back of the stove.

Use a fork to lightly beat the eggs with the cheeses, the extra virgin olive oil and 20 ml cold water then season with a little salt and pepper. You want the eggs to be streaky, not a one-coloured mass.

Heat up two 15-20-cm non-stick frying-pans (or cook these one at a time) and drizzle the remaining oil into them once they’re hot. Quickly pour the egg mixture into them and shake the pans for a few seconds to distribute the eggs. Scatter the cooked spinach on top, then place the chorizo mixture down the centre. Sprinkle the coriander on and when the egg looks like it’s almost cooked take the pan off the heat.

To Serve

Using a spatula flip one side of the omelette over itself, then carefully roll it out of the pan onto a warm plate, sprinkle with sumac and eat it while it’s hot.