Chorisa Omelette
Origin: London, England
Source: Anonymous, 1846
Ingredients
- eggs
- 0.5 cup chorisa
Instructions
- Beat the eggs well as directed in the preceding receipt. Add half a tea-cup of finely minced chorisa to the beaten eggs. Fry the omelette lightly on both sides, or hold a salamander over it long enough to cook the chorisa through.