Instructions

1. Remove the skin of the chorizo, then crumble the flesh into small bits.
2. Chop the red pepper and salad onion.Cut the tomatoes in half.
3. Divide all into two portions.
4. Heat a drop of olive oil in the pan and add one portion of both the chorizo and red pepper pieces. Gently cook until the chorizo releases its fat and the pepper softens. Add one portion of both the tomatoes and the salad onions. Cook for another minutes or so.
5. Whisk 2 eggs in a bowl.
6. Pour in the egg mixture, allowing it to spread around the filling.
7. After a few minutes, when the egg has almost set, add one spoonful of grated cheese and coriander leaves. Put the lid on, and steam for a couple of minutes until the cheese has melted.
8. Serve and make another omelette with the other half of the ingredients.