Aldea and Lupulo chef George Mendes brings his Michelin-starred Portuguese cuisine to the masses! Read our interview with the chef, and try your hand at a few of his favorite dishes, fresh from his cookbook: My Portugal. Mendes and this sausage-spiked omelet go way back.
Also known as mom’s feel-good omelet. On Sundays, we’d have our big family meal early in the day, so she’d throw this snack together late in the afternoon. Leftovers turned into sandwiches for my dad’s lunch box. No matter how you eat it, it’s comfort food at its best.
- 5 large eggs
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 ounces linguiça, cut into 1/8-inch slices
- 1 1/2 ounces chouriço, casing removed, cut into 1/8-inch slices
- 1/4 cup fresh parsley leaves, very finely chopped
- kosher salt to taste
For the omelet
In a medium bowl, beat the eggs with a fork until well blended.
Heat a large nonstick skillet over medium heat. Add ½ tablespoon of the oil and heat, then add the linguiça and chouriço. Cook, stirring occasionally, until the fat is rendered and the edges of the linguiça curl up a bit and lightly brown, about 2 minutes. Drain the sausages on paper towels and wipe out the pan.
Heat the pan over medium heat and add the remaining 1 tablespoon oil. Return the sausages to the pan, then add the eggs. Scatter the parsley over the wet eggs. Run a rubber spatula around the edges of the pan to lift the set parts of the egg and let the wet eggs run under. Repeat until the eggs are just set but still wet. Season with salt.
With the rubber spatula, carefully fold over one-third of the eggs, then fold again to make a 3-roll omelet. Tip out of the pan. Serve immediately, warm or at room temperature, cutting into slices if you want. This is great with simple garden greens lightly dressed in a sherry vinaigrette.