Spicy chorizo and chilli omelette

Serves one

• 0 tbsp vegetable or olive oil
• 100g chorizo
• 3 eggs
• 0 freshly ground black pepper
• 0.5 clove garlic
• 0.5 tbsp flat-leaf parsley leaves
• 0.25 green chilli
• 75g manchego
• 0.25 lemon

Step 1
If spicy isn’t your bag, take the seeds out of the chilli, but I like it hot.

Step 2
Heat the oven to 180C/350F/gas mark 4.

Step 3
Warm a 16cm nonstick ovenproof frying pan over a medium heat, then add the oil.

Step 4
Once hot, fry the chorizo until it starts to release that lovely, smoky, red paprika oil; if there’s a lot of fat, drain some of it off (don’t throw it away, though – it’s great for frying spuds) and turn the heat to low.

Step 5
Season the eggs, then pour into the pan.

Step 6
Add the garlic and half the parsley and chilli, and stir gently until the eggs begin to firm up.

Step 7
Scatter the cheese over the top, then transfer the pan to the oven to finish off cooking for four to five minutes, until the eggs are set and the cheese melted.

Step 8
Remove, sprinkle over the remaining chilli and parsley, and turn out on to a plate.

Step 9
Finish by grating lemon zest on top, and tuck in.