Chorizo and Pepper Omelette

Ingredients

• 6 eggs
• 120 g cooking chorizo, diced
• 1 red pepper, diced
• 1 small onion, finely sliced
• 60 g manchego, grated
• a handful of parsley, chopped
• ½ tsp smoked paprika

Method

1. Render the chorizo

   Fry the chorizo in a dry pan over a medium heat until the edges crisp and the paprika oil runs out. That oil cooks everything else — do not drain it.

   5 min

2. Soften the vegetables

   Add the pepper, onion and paprika and cook until soft and lightly coloured.

   8 min

3. Add the eggs

   Beat the eggs with plenty of seasoning and pour in. Draw the setting edges into the middle with a spatula and tilt the pan to fill the gaps.

4. Finish under the grill

   When the base is set but the top still loose, scatter over the manchego and slide under a hot grill until puffed and golden.

   3 min

5. Rest

   Let it sit for two minutes before sliding out — it firms up and releases cleanly. Scatter with parsley.