Omelette With Chorizo And Parsley
|Chorizo||50 Gram, chopped|
|Eggs||4 , beaten|
|Parsley||2 Tablespoon, chopped|
Heat a non-stick pan.
Brown the chorizo pieces until crisp, remove and drain the excess oil.
Add some seasoning to the eggs and half the parsley.
Pour into the hot pan and when the bottom is nearly set, add the chorizo.
Let cook a bit longer and then carefully fold one side over the other.
Sprinkle with remaining parlsey.