Chorisa Omelette
Origin: London, England
Source: Anonymous, 1846
Ingredients
- eggs
- 1/2 cup chorisa
Instructions
- Add to the eggs, after they are well beaten as directed in the last receipt, half a tea-cup full of finely minced chorisa.
- This omelette must be lightly fried on both sides, or the salamander held over long enough to dress the chorisa.