Chorizo And Tomato Omelette

1. 1

   Heat an 8 inch nonstick frying pan over medium heat. Cook chorizo for 2-3 mins, until crisp. Add tomatoes. Cook for 1 min. Set aside. Wipe pan clean.

2. 2

   For each omelette, whisk together 2 eggs and a little parsley. Season. Heat 1 tsp butter in frying pan, swirling to coat bottom. Add egg mixture and cook until set slightly. Using a spatula, pull cooked egg towards the center, tilting pan to allow uncooked egg to run out to edge of pan. Repeat until omelette is almost set, about 1-2 mins. Spoon 1/4 filling over 1/2 the omelette then fold over and slide out of pan.

3. 3

   Repeat with remaining butter, eggs and filling. Serve topped with arugula and crusty bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.