Dice the potato, onion, tomato and Chorizo into pieces that you like. Lightly whisk eggs.

Heat oil in a pan and add potato. Fry while mixing from time to time for about 5 minutes or until potato pieces are evenly brown and soft.

Add the onion and Chorizo and cook until onion pieces become translucent. Add the tomato and cook for an additional 1 minute.

Pour the whisked egg onto the mixture. Season with salt and pepper and cook under a lid on a low heat for 5 minutes.

Trick – to turn the omelet find a plate slightly larger than the pan, press it firmly against the pan and hold the handle with your other hand. Turn the pan quickly so that the omelet falls on the plate. Now slide the omelet back on the pan and cook for an additional 5 minutes.

Serve the omelet with rucola salad and sprinkle parmesan on top. Bon appetit!