In a small bowl lightly whisk the eggs with the oregano and salt.

Finely slice the spring onions and chilli.

Heat the oil in a frying pan and fry the spring onion and chilli for a minute then add the tomatoes, cumin and paprika. Gently sauté, under cover, for 5 minutes until tender. Add the coriander and transfer the mixture to a bowl, cover to keep warm.

Clean out the pan, then lightly oil it and pour in the egg mixture. Let it spread out evenly. Cook for a couple of minutes, until the surface has almost set.

Meanwhile, peel the avocado and cut the flesh into thin slices. Squeeze some lime juice on top to prevent discolouring.

Spoon the tomato mixture on top, mainly on one half, then add the avocado slices and a couple of jalapeño slices. You can also add some grated cheese too at this point.

Turn the other half of the omelette over and cook for another minute or so.

Slide the omelette onto a plate and serve with salad.