Fry the onion and chilli in half the olive oil until the onion begins to caramelise. Add the sliced chorizo and continue to sauté, the fat will render from the chorizo and help the onion cook. Keep warm at the back of the stove.
Use a fork to lightly beat the eggs with the cheeses, the extra virgin olive oil and
Heat up two
Using a spatula flip one side of the omelette over itself, then carefully roll it out of the pan onto a warm plate, sprinkle with sumac and eat it while it’s hot.
© 2010 Peter Gordon. All rights reserved.