To make 2-3 Omelettes, take 50-70g of Chorizo, and dice it into cubes.
Pop a pan on a medium heat and add the Chorizo.
Fry, until the Chorizo has released it’s Oil, and is starting to get slightly crispy.
While the Chorizo is frying, dice up a Pepper around the same size.
Once the Chorizo is done, remove it from the pan and pop the Pepper in the Oil and start to sweat it down.
Next, take a medium sized red Onion and also dice this up the same size as the Pepper.
Once the Pepper is starting to get soft, add the Onion and season.
Once the Onion and Pepper is soft, slice up a spring Onion, dice up a few florets of Broccoli and add them to the pan.
Then, dice up a red Chilli, and a couple of cloves of Garlic, add them to the pan, and stir everything through.
Next, take 3-5 Cherry Tomatoes and cut into quarters.
Add the Tomatoes, then finely dice up a small handful of Kael, Parsley and Coriander
Also at this point you also want to finely dice some Chives to garnish the Omelette.
Add the Kael and herbs, stir them through, then pop the filling aside while we prepare the Omelette.
Grate a handful of extra mature Cheddar and Gruyere Cheese into a bowl, and pop to one side.
Take a large mixing bowl, crack in 2-3 Eggs per person, and whisk.
Pop a frying pan an a medium heat, add a knob of Butter and ladle in some of the Egg.
Vigorously stir the Eggs to build up some curds, then as they start to set, shake the pan to cover the base.
Immediately start to tease up one side of the Omelette and as soon as it lifts, add a sprinkle of the Cheese, grate in some parmesan and add some of the filling.
Gently fold over the Omelette and turn off the heat, but leave it in the pan for a further 30 seconds to allow the Cheese to melt.
Turn the Omelette out onto a plate, rub with a small knob of Butter, sprinkle over some Chives, and serve.
