Place a medium sauté pan over medium heat then add in the chorizo then fry for a few minutes until it becomes fully cooked.
In the meantime, using a small mixing bowl, crake in the eggs, add water and beat properly to combine.
Once the chorizo is fully cooked, take out of the pan with the aid of a slotted spoon then set aside. Use a paper towel to wipe off the grease in the pan.
Using the same sauté pan over low heat, add in the butter and melt.
Once the butter is melted, add in the beaten eggs then place the Chorizo, spinach, and crumbled goat cheese on a half side of the egg mixture then cook for about three minutes until it becomes slightly firm then fold in the other half of the egg.
Cover the sauté pan with aluminum foil and cook on low heat for a few more minutes until the eggs become properly cooked.
Serve the omelet with avocado slices and salsa Verde then enjoy.