Chistorra sausage and cheese omelette rolls with salad
Key recipe details
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 + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, 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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Method
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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.
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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.
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Divide the Gouda between the omelettes, roll them up and place seam-side down in a baking dish. Bake in a conventional oven at 200°C for 4–6 minutes, just until the cheese melts.
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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.
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