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Chorisa Omelette

A quick omelette with chorizo, butter, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chorisa Omelette

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs well.

  2. Add the finely minced chorizo to the beaten eggs.

Cook

  1. Fry the omelette lightly on both sides or use a salamander to finish cooking.

  2. In a separate bowl, mix the warmed butter and grated cheese with the eggs.

  3. Bake the mixture in small patty pans until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a tender structure as the proteins coagulate with heat.
Chorizo (in the method)
Adds savoury, smoky flavour and some fat to the eggs.
Warmed butter
Adds richness and moisture, keeping the eggs tender rather than dry.
Grated cheese
Adds flavour and fat, and helps the mixture brown lightly as it cooks.

The step that matters

Bake in patty pans until set. Egg proteins tighten as they heat, so overbaking squeezes out moisture and leaves the omelette rubbery and dry. Stop once the mixture is just set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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