Lightly whisk the eggs in a small bowl with a pinch salt and pepper.
Thinly slice the chorizo. Cut the tomatoes in half.
Heat the oil a non-stick frying pan and gently fry the chorizo pieces over medium-low heat, until the sausage has released its fat. Add the tomatoes and broad beans, put a lid on, and cook for a couple of minutes over low heat, until tender.
Pour in the egg mixture, letting it spread out evenly.
Put a lid on and cook for about 10 minutes over low heat, until the surface has set.
Slide the frittata onto a plate, scatter some parsley leaves on top, then cut it into wedges and serve immediately.
Alternatively, let it cool completely and cut it into squares.