Name: Feta & Manchego omelette with spinach, chorizo & sumac
Yield: For 2
Cuisine: Mexican
Ingredients: ½ red chilli, sliced (more or less, to taste); 2 Tbsp grated Manchego cheese; 4 eggs; 1 red onion, peeled and sliced; 10 ml (2 tsp) olive oil; a handful of coriander, shredded stalks and leaves; 50 g feta, cubed; 2 tsp sumac; 50 g steamed or sautéed spinach, shredded; 150 g cooking chorizo, sliced; 10 ml (2 tsp) extra virgin olive oil

Preparation info

For
2

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

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