Chorizo And Spinach Omelet

• 50 g butter
• 2 chorizo sausages (finely chopped)
• 1 brown onion (small finely chopped)
• 150 g button mushrooms (finely chopped)
• 100 g Baby Spinach (leaves)
• 10 eggs (at room temperature)
• 2 tablespoons chives (finely chopped)
• 1/4 cup water

1. Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
2. Whope pan clean.
3. Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
4. FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
5. Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.

butter, chorizo sausages, brown onion, button mushrooms, eggs, chives, water

Taken from www.food.com/recipe/chorizo-and-spinach-omelet-449172 (may not work)