19th Tee Omelette

19th Tee Omelette

3 whole very fresh egg, large size
1 pc whole chorizo, sliced diagonally
1⁄2 Tbsp corn oil
1⁄2 cake of quesong puti, sliced in thin flat sheets
3 - 4 pcs basil leaves, torn or chiffonade
pinch coarse salt
pinch freshly ground pepper
1 Tbsp heaping of softened butter
1 Tbsp Lea & Perrins Worcestershire Sauce

Procedure
In a hot corn oil, pan-fry the chorizo slices.
The pimenton oils from chorizo will blend with the corn oil and make it orange-y in color.
Remove from heat and separate chorizo slices.
Reserve the oils. In a glass bowl slightly beat the eggs with a wir whisk. Season with salt, pepper, and Lea & Perrins Worcestershire Sauce.
Pour the "chorizo oils" and stir gently until blended.
The stirred eggs might cook a might cook a bit if the oils are still hot.

It's alright in a hot teflon / omelet skillet melt the butter and heat until bubbly then pour the egg mixture evenly and let stand for 1 minute, then lower heat gradually to prevent the omelette from burning at the bottom.
Lay out the chrizo slices, quesong puti slices, and basil leaves on the omelette like you would do in bibinka.
Turn over one side of omelette to the other side.
Serve right away.

* Tip
The secret to good omelette is very clean and dry teflon and the control of heat from high heat at the start to medium-low when when finishing. Of course, the freshest eggs are the best.
leaperrinskitchen.com