Finely dice about 50 grams of Chorizo sausage, and fry slowly in an omelette pan for about twenty minutes, stirring occasionally. No additional oil is required, since the sausage cooks in its own fat.Add a medium sized diced red onion and cook for a further fifteen minutes at a medium heat, stirring frequently. Add diced spring onion during the last five minutes.
Add two large eggs beaten together with two dessert spoonfuls of salted water, and with a quarter teaspoonful of Herbs de Provence. Turn the heat right down to the lowest level, and cook under glass for twenty minutes, without turning.
Loosen the omelette if it is at all adhering to the pan. Invert the pan and tap it with a wooden spoon, so that the omelette drops onto the serving plate. Dress with black pepper, and serve with two squirts of tomato ketchup.
