Some water and salt was added to the beaten egg, which was whisked twice, before being added to the omelette pan and the sausage and vegetables. No oil or butter was added to the pan, on account of the oil produced by the chorizo pieces as they cooked.
The heat was turned down to the lowest level, and the omelette was cooked under glass for at least seven minutes before turning. Once turned, the heat was switched off altogether, and the omelette was left to cook slowly on the other side for three minutes.
Served with two toasted focaccia wedges, ketchup, and black pepper. Focaccia bread is made with what is known as 'strong' flour, which means it contains lots of gluten. So the omelette is pretty low in gluten, but the focaccia bread is not.
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