Ingredients for 2 people

• 75 g (2.5 oz.) Spanish chorizo sausage, sliced
• 1 tbsp. olive oil
• ½ red onion, sliced thinly
• 1 clove garlic, crushed
• ½ red hot or mild pepper, sliced
• ½ green hot or mild pepper, sliced
• 1 tomatoe, peeled and diced
• 4-6 eggs, beaten
• Salt and fresly ground black pepper
• 2 tsp. butter
• Pinch of smoked paprika
• 1/3 cup grated Manchego cheese

Method

Heat small non-stick frying pan and cook sliced chorizo until golden and crisp; drain on absorbent paper and set aside. Meanwhile, heat oil in medium non-stick frying pan and gently cook onion, garlic, peppers and tomato until vegetables soften. Whisk eggs in a medium bowl with salt and pepper; set aside. Heat half of the butter in the frying pan you cooked the chorizo in. When butter foams, add half of the egg mixture and swirl pan until egg covers the base. Cook 30 seconds or until base is set but still wet on top. Top with half of the chorizo, half of the peppers and half of the cheese. Cook a further 1 minute or until the omelette moves freely in the pan and the cheese starts to melt. Fold omelette in half and gently slide onto a plate. (You can keep this first omelette in a warm oven until the second one is ready to serve). Repeat with remaining ingredients to make a second omelette. Serve immediately.