Over the Moon Delicious!

The actual translation of Torta de Chorizo is Chorizo Cake. There is no word for Omelette in Spanish, the closest translations would be Tortilla, which is not an omelette at all.

There are fluffy Omelettes, and then there are fluffy Omelettes. This giant meant to be shared breakfast omelette is beyond fluffy. The biggest challenge is getting the Omelette to fold over onto itself. Try cutting a line down the center with the spatula, just not all the way through. Think of it as an indentation that helps with the whole fold issue. Then roll the Omelette out of the skillet and onto a serving platter to finish the fold.

My guys are huge fans of spice and Breakfast Omelettes. This delicious and oh so pretty Omelette really hit the mark with them, and to me that’s all the reward I need. There is no greater joy than to see their smiling faces and have Hubby kiss my cheek.

Over and over we are told that women can do anything a man can do. We are told women can be whatever they choose to be. That’s almost true. A woman can never father a child and a man can never give birth. However; a woman could be president one day. She can also choose to raise a child who will one day discover a cure for cancer. Each of us has our calling, be it captain of industry or motherhood. No calling is lowly. No station in life is without purpose.

That’s my rant for today. Now let’s get to cooking.

Torta de Chorizo (Chorizo Omelette)
8 oz Chorizo
6 Eggs, separated
Salt to taste
6 tablespoons HOT Water
1 tablespoon Spicy Olive Oil
3/4 cup Pepper Jack Cheese
1 Avocado
Salsa as desired

In a cast iron skillet over medium heat, brown the chorizo, breaking into smaller pieces as it cooks. When deep brown and cooked through, drain well and set aside.

Separate eggs. Place yolks in a mixing bowl, whites in a large, deep bowl. Whip egg whites to a stiff peak. Whisk yolks vigorously. Add salt and HOT water, mix well.

Pour egg yolks into the bowl with the stiff whites. Gently fold without deflating whites more than necessary.

In a large shallow skillet over medium-high heat, warm spicy olive oil. Swirl the pan around to coat bottom and sides well. Reduce heat to low.

Slice avocado and set aside for garnish.

Pour egg mixture into the warmed pan. Cook omelette until lightly browned on the bottom, tops nearly dry. With a spatula, cut a line down the middle of the raised omelette without cutting in half. This is a guide for both the filling as to help with the fold. Spread chorizo over one side of the omelette, top with grated cheese. Carefully fold the empty half of the omelette over the filled side. Remove from heat, cover skillet with a lid and let the residual heat melt the cheese.

Slide omelette onto a platter. Garnish with salsa and sliced avocado. To serve, cut omelette into thirds or quarter and serve with shredded potatoes.

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Sing to the LORD a new song
of praise in the assembly of the faithful.
Let Israel be glad in their maker,
let the children of Zion rejoice in their king.