Tortilla mexicana con chorizo de pollo

Ingredientes

• 1/4 pound fresh chicken chorizo (or beef chorizo)
• 2 teaspoons butter, divided
• 4 large eggs
• 2 tablespoons reduced-fat milk
• 1/4 cup finely minced green bell pepper
• 1/4 cup finely minced red onion
• 2 ounces queso quesadilla, shredded (about 1/3 cup)
• Salt and pepper, to taste

Preparación

1. 1

   --- Step 1: Cook the Chicken Chorizo ---

2. 2

   Remove the casing: from the chorizo and crumble it into a nonstick pan over medium heat.

3. 3

   Cook for about 5 minutes, stirring occasionally, until browned.

4. 4

   Drain excess grease with a paper towel-lined plate.

5. 5

   --- Step 2: Prepare the Egg Mixture ---

6. 6

   In a bowl, whisk together eggs and milk for 30 seconds.

7. 7

   Add a pinch of salt and pepper.

8. 8

   Introduces air, making the omelette lighter and fluffier.

9. 9

   --- Step 3: Cook the Omelette Base ---

10. 10

    Heat 1 teaspoon of butter in a nonstick pan over medium heat.

11. 11

    Once melted, pour in half of the egg mixture.

12. 12

    Let it cook undisturbed for 3 minutes, until the edges start to firm up.

13. 13

    --- Step 4: Add Fillings & Fold the Omelette ---

14. 14

    Sprinkle half of the chorizo, bell pepper, and onion over the eggs.

15. 15

    When the top is almost dry, add half of the cheese in the center.

16. 16

    Using a spatula, carefully fold one side over the cheese, then fold the other side over.