Southwest Recipe

Caramelize onion and cook chorizo

Heat a 10-12 inch ovenproof skillet or wood-oven safe pan over medium heat. Add olive oil and sliced onion. Cook, stirring occasionally, 8-10 minutes until translucent and beginning to caramelize. Sprinkle sugar and 1/8 tsp kosher salt over onions after 5 minutes to aid caramelization. Push onions to one side of the pan. Crumble raw chorizo into the pan and break up with a spatula. Cook 4-6 minutes until cooked through and most fat rendered. Stir onions and chorizo together, add pimento peppers, and cook 1-2 more minutes until peppers are warmed. Season with remaining 1/8 tsp kosher salt and 1/8 tsp black pepper. Transfer mixture to a bowl and set aside off heat.

In a small bowl, combine Greek yogurt, chopped cilantro stems (reserve some leaves for garnish), lime juice, minced garlic, water, and 1/8 tsp salt. Whisk until smooth and adjust consistency with additional water if necessary to a drizzling thickness. Taste and adjust salt or lime as needed. Refrigerate until ready to use.

Preheat wood oven to the temperature you use for cooked eggs in a pan (if using a cast-iron skillet in a wood-fired oven, allow pan to preheat in the oven for a few minutes). Meanwhile, in a bowl whisk together the eggs, whole milk, fine sea salt, and 1/8 tsp black pepper until uniformly pale and slightly frothy to incorporate air for a country-style fluffy texture.

Place the skillet over medium heat on the stovetop (or carefully remove the preheated skillet from the wood oven and set on a heat-safe surface). Add 1 tablespoon unsalted butter and swirl until melted and foamy, coating the pan. Pour the egg mixture into the pan and let set undisturbed for about 20-30 seconds until edges begin to set.

Using a spatula, gently pull the set edges toward the center while tilting the pan to allow runny eggs to flow to the edges. Continue for 1-2 minutes until eggs are mostly set but the surface is still slightly moist—this yields a tender, country-style texture.

Evenly spread the chorizo, caramelized onion, and pimento pepper mixture over one half of the omelet. Sprinkle the shredded white cheddar over the filling and a little on the exposed egg surface to help melting. Dollop or drizzle the red pepper sauce in thin lines over the filling (about 2 tablespoons total).

If using a wood oven, transfer the skillet to the hot oven and bake for 2-4 minutes, watching carefully, until the eggs finish setting and cheese is melted and slightly bubbly. If using a stovetop only, reduce heat to low, cover the skillet with a lid, and cook 1-2 more minutes until set and cheese melted.

Once set, remove skillet from the oven. Using a spatula, fold the omelet in half over the filling, or fold one quarter for a rustic presentation. Slide the omelet onto a plate.

Drizzle 1-2 tablespoons of the cilantro crema over the omelet and garnish with the reserved chopped cilantro leaves. Sprinkle red pepper flakes if desired for extra heat. Serve immediately.