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Chistorra sausage and cheese omelette rolls with salad

Name: Chistorra sausage and cheese omelette rolls with salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Egg (8 medium, shelled); 100 g Txistorra (casing removed); 90 g Gouda cheese (6 thin slices); 160 g Lettuce (washed and dried); 60 g Spring Onion; 20 g Extra virgin olive oil (5 g omelettes and 15 g salad); 10 g Vinegar; 3 g Parsley (chopped); 1 g Salt (or to taste)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Milk: Ingredient to check: Gouda cheese. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Omelette rolls with thoroughly cooked chistorra sausage and melted cheese, served with a simple salad.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.471 kcalwhole recipe

368 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBaking

Appliances

Frying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 medium eggs shelled 400 g
Txistorra casing removed 100 g
Gouda cheese 6 thin slices 90 g
Lettuce washed and dried 160 g
Spring Onion 60 g
Extra virgin olive oil 5 g omelettes and 15 g salad 20 g
Vinegar 10 g
Parsley chopped 3 g
Salt or to taste 1 g

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Let’s get cooking

Method

Crumble the chistorra and cook in a pan without added oil for 6–8 minutes, stirring, until fully cooked; the meat should reach 71°C in the centre. Drain excess fat and leave to cool slightly.
Beat the eggs, mix with the chistorra and divide into four portions. Use the 5 g oil to cook four thin omelettes for 1–2 minutes per side, until the egg is set.
Divide the Gouda between the omelettes, roll them up and place seam-side down in a baking dish.
Preheat the oven to 200°C. Bake in a conventional oven at 200°C for 4–6 minutes, just until the cheese melts.
Tear the lettuce and thinly slice the spring onion. Dress with the vinegar, remaining 15 g oil and salt. Serve alongside the four rolls and finish with the parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.