Easy Chorizo Omlette
There is nothing better on a cool morning than a warm breakfast cooked over the campfire. This Omelet with chorizo recipe is easy to make and oh so good!
Campfire Mexican Omelet With Chorizo Recipe
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
- 4 Corn Tortillas
- 8 eggs, beaten
- 1/2 pound Chorizo Sausage, Loose or taken out of casing
- 2 Tbls Olive Oil, Bacon Fat, or Lard
- 1 1/2 cups Cheddar Cheese, Shredded. Tilamook Medium is awesome
- 1/4 cup Sweet Onion, diced
- 2 tbsp Pico de Gallo or Salsa (Canned or Prepared Ahead)
- 2 tbsp Mexican Crema or Sour Cream, thinned out with a bit of water
1. Put pan over light coals or high heat on a stove. While pan is cold, put in the Chorizo and break the large lump up into a smaller chunks. As the chunks sear, break them apart as fine as possible. You want the sausage to look like taco filling. Once the meat is cooked, which will take about 4-6 minutes, scrape it all to the side of the pan along with any meaty bits stuck to the surface.
2. Take your tortillas and rip them into quarters or fifths. Take the pieces from 2 of the tortillas, and place them onto the hot cast iron. Feel free to tuck some tortilla strips under the meat as well to maximize pan real-estate. In about 2 minutes, the tortillas will be crisp, so scrape those to the side, add some more oil to the pan, and put in the rest of the tortillas. When those crisp, Get all the tortillas roughly on the bottom with the sausage resting on top. If it looks like a mess, you're probably doing it right.
3. Pour in Eggs and WAIT. After 3 minutes, lift up one side at a time and let uncooked eggs to run onto the bottom of the pan. Do this with the other sides of the omelet. Repeat this process until loose and wiggly, but setting eggs on top. Sprinkle the Cheddar evenly over omelet and cover. Wait about 30 seconds to 1 minute and remove from heat keeping the cover on.
4. A few minutes later, take off the cover. Cut the omelet into quarters with a knife or even your spatula. Sprinkle on Onions, Pico De Gallo or Salsa, and generous spoonfuls of Crema or Thinned Sour Cream. If you like it spicy or more pungent, pile on JalapeÃ±os and Cilantro. Either serve on individual plates, or communally eat out of the pan.