Prep time: 5 mins 
Cooking time: 20 mins
Serves: 4

Ingredients

• 2 HFM Chorizos 
• 8 HFM Eggs  
• 2 Tomatoes  
• 250g Mozzarella cheese 
• 4 Tbsp HFM Salsa Verde  
• 100g Baby Spinach  
• 50g Parmesan or Manchego cheese  

Method

1. Finely slice the chorizos and slice the tomatoes. 

2. Whisk 2 eggs for each omelette and season with salt and pepper. 

3. Bring a frying pan to medium high heat, drizzle with olive oil and add the chorizo slices. Turn and stir every 30 secs until the chorizo is golden brown. Remove from the pan and set aside.   

4. Spread 1 Tbsp of the Salsa Verde on each serving plate. Set aside. 

5. Bring a nonstick pan to medium heat, drizzle with olive oil, once hot add the egg mixture.  

6. Spread all around the pan and to make like a crepe and let it cook for approx. 30 secs. 

7. Sprinkle with some of the mozzarella cheese in half side of the omelette, add 3 slices of tomato, sprinkle with some spinach and top with some slices of chorizo.  

8. Carefully fold over the empty side of the omelette using a silicon spatula towards the side with the fillings until becomes like a half moon. 

9. Carefully remove from the pan and serve on the plate with the Salsa Verde. 

10. Grate some fresh Manchego cheese or Parmesan and enjoy