Large Tex-Mex Burrito in an Omelette

Ingredients:

Sauce

• 450 g of physalis, peeled, washed and cut into 4 pieces
• 1 medium Vidalia onion, quartered
• 1 jalapeño pepper, cut in half
• 2 tbsp. l. olive oil
• 1 small bunch of cilantro

Omelette

• 1 chorizo ​​sausage without shell
• 0.5 tsp ground cumin
• A pinch of cayenne pepper
• A pinch of paprika
• 1 cup canned assorted beans (pinto, white and/or black beans), drained and rinsed
• 1 green bell pepper, chopped
• 8 large eggs, beaten
• 1 tbsp. milk
• 1 tbsp (15 g) butter
• 0.5 cup grated Pepper Jack cheese
• Sour cream thinned with light cream, for serving
• 1 plum tomato, seeded and chopped, for serving

Preparation:

1. Prepare the sauce: Preheat oven to 200°C. Combine tomatillos, onion, jalapeño pepper, and olive oil on a baking sheet, season with salt and pepper. Roast in the oven until golden brown, about 45 minutes. Puree in a blender with cilantro, thinning with water if necessary. Season with salt to taste.
2. Meanwhile, prepare the omelette: In a large nonstick skillet over medium-high heat, fry the chorizo ​​until crisp, breaking it up into small pieces, about 4-5 minutes. Transfer to a paper towel-lined plate. Stir in the cumin, cayenne pepper, and paprika to the remaining fat in the skillet. Add the beans and fry until tender, about 5 minutes. Season with salt and pepper, then add the bell pepper and fry for another 1-2 minutes. Transfer to a bowl.
3. In another bowl, whisk the eggs and milk. Wipe out the pan, reduce the heat to medium, and add 0.5 tbsp (75 g) of butter. Pour half the egg mixture into the pan and cook until the eggs are set in the center, cutting around the edges with a rubber spatula and tilting the pan to allow the raw egg to run to the edge. Shake the pan to loosen the omelet, then spoon half the bean, chorizo, and cheese mixture down the center of the omelet. Fold it in on both sides to enclose the filling, then flip the omelet seam-side down and cook for another 1 minute. Repeat with the remaining butter, egg mixture, and filling to make another omelet. Top with the tomatillo sauce and garnish with sour cream and tomatoes.