4 tablespoons olive oil
salt and freshly ground pepper
50g chorizo, sliced finely
1 cup white beans (Cannellini beans)
1- Beat together the eggs, 1 tablespoon of the oil, a little salt and pepper until smooth. then set aside.
2- In small, deep-sided frying pan, heat 2 tablespoons of oil and fry the chorizo until the fat begins to run.
3- Add the beans and quickly sauté to cook of any moisture. Set aside.
4- Pour the egg mixture into a heated, greased (use the last spoon of olive oil) omelette pan. Cook over fairly high heat until eggs are almost set; an omelette should look set on the outside and creamy in the centre.
5- Place the filling over half the omelette.
6- Use a spatula to fold the omelette in half then slide onto a serving dish.
7- Sprinkle the omelette with chopped flat-leaf parsley and finely sliced long red chilli.
– When making a omelette use eggs at room temperature.
– Always use a gently heat when cooking eggs for custards and scrambled eggs. Omelettes are the exception. Cook over high heat for a short time so the underside is browned and the top is moist and creamy.