Peranakan Chorizo Omelette Bocadillo

Ingredients

In this Peranakan adaptation, we incorporate the flavors of Peranakan cuisine by adding a blend of spices such as turmeric, lemongrass, and galangal to the omelette mixture. Additionally, we use Peranakan-style bread, which is softer and slightly sweeter than traditional Spanish bread. These modifications infuse the dish with the unique and aromatic flavors of Peranakan cuisine. We alse have the original recipe for Bocadillo de tortilla de chorizo, so you can check it out.

• 4 large eggs 4 large eggs
• 100g (3.5 oz) Spanish chorizo, thinly sliced 100g (3.5 oz) Spanish chorizo, thinly sliced
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of Peranakan-style bread 4 slices of Peranakan-style bread

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 18g (Sugars: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Add the turmeric powder, lemongrass, and grated galangal. Season with salt and pepper, and mix well.
2. 2.
   Heat the vegetable oil in a non-stick frying pan over medium heat. Add the sliced chorizo and cook until slightly crispy.
3. 3.
   Pour the egg mixture over the chorizo in the pan, ensuring it covers the entire surface. Cook for 2-3 minutes, or until the edges start to set.
4. 4.
   Carefully flip the omelette and cook for another 2-3 minutes, or until cooked through.
5. 5.
   Remove the omelette from the pan and let it cool slightly. Cut it into quarters.
6. 6.
   Toast the slices of Peranakan-style bread until golden brown.
7. 7.
   Place a quarter of the omelette on one slice of bread and cover with another slice to form a sandwich. Repeat with the remaining omelette and bread slices.
8. 8.
   Serve the Peranakan Chorizo Omelette Bocadillo warm and enjoy!

Treat your ingredients with care...

• Chorizo — Ensure that the chorizo is thinly sliced to allow for even cooking and distribution within the omelette.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or chopped chili peppers to the omelette mixture.
• Experiment with different types of Peranakan-style bread, such as pandan bread or coconut bread, to add an extra layer of flavor.
• If you prefer a milder flavor, you can use mild chorizo instead of spicy chorizo.
• Serve the Peranakan Chorizo Omelette Bocadillo with a side of sambal belacan for an extra burst of heat.
• If you don't have access to Peranakan-style bread, you can use any crusty bread of your choice.

Serving advice

Serve the Peranakan Chorizo Omelette Bocadillo as a hearty breakfast or brunch dish. It pairs well with a side of fresh salad or pickles.

Presentation advice

To enhance the presentation, cut the Peranakan Chorizo Omelette Bocadillo diagonally and arrange the halves on a serving platter. Garnish with a sprig of fresh herbs, such as cilantro or Thai basil, for a pop of color.