Chorizo And Tomato Omelette

• 7 oz chorizo, finely chopped
• 2 None tomatoes, chopped
• 8 None eggs
• 1 tbsp fresh parsley leaves, chopped
• 4 tsp butter
• None None arugula, to serve
• None None crusty bread, to serve

1. Heat an 8 inch nonstick frying pan over medium heat. Cook chorizo for 2-3 mins, until crisp. Add tomatoes. Cook for 1 min. Set aside. Wipe pan clean.
2. For each omelette, whisk together 2 eggs and a little parsley. Season. Heat 1 tsp butter in frying pan, swirling to coat bottom. Add egg mixture and cook until set slightly. Using a spatula, pull cooked egg towards the center, tilting pan to allow uncooked egg to run out to edge of pan. Repeat until omelette is almost set, about 1-2 mins. Spoon 1/4 filling over 1/2 the omelette then fold over and slide out of pan.
3. Repeat with remaining butter, eggs and filling. Serve topped with arugula and crusty bread on the side.

chorizo, tomatoes, eggs, parsley, butter, arugula, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/27566 (may not work)