At a glance
You're making a quick and delicious omelette loaded with savory chorizo in just 14 minutes total. The key to getting that fluffy texture is repeating a simple folding technique several times as the eggs cook — it's easier than it sounds and really makes a difference.
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Sauté the shallot and sausage
In a hot pan with a splash of oil, sauté the finely chopped shallot. Add the chorizo sausage and cook for a few minutes.
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Whisk the eggs
Lightly whisk the eggs with the cream using a fork. Season with salt and pepper. Heat some oil in the pan and pour in the prepared omelette mixture.
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Spread it across the pan
Pour the mixture into the center of the pan and let it spread outward. Quickly take a spatula and pull the edges of the omelette back toward the center. Hold the pan in your hand and tilt it so the exposed spot fills back up with the liquid egg.
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