A quick and easy dinner, colourful and tasty. An a darned good excuse to try out my new knife! Tender egg, fresh parsley, meaty chorizo and sweet onion in one parcel. Partnered with a rocket and chard salad, drizzled with a brisk dressing inspired by Wagamama this is great meal for a dinner in a rush.

Chorizo omelette (serves 2):

4 eggs, beaten and seasoned

2 tablespoons parsley

100g chorizo, chopped

1/2 onion, diced

For the salad:

Mixed leaves (I used rocket and red chard)

For the salad dressing:

1 tablespoon white wine vinegar

3 tablespoons extra virgin olive oil

1/2 teaspoon tomato ketchup

1 teaspoon balsamic vinegar

Fry the onion in a little butter and oil until soft.

Add the chorizo and continue frying until it releases it’s orangey juices. Remove the chorizo and onion from the pan to one side.

In the same pan add the eggs and 1 tablespoon of parsley. Heat until the bottom starts to set and add the chorizo and onion back to the pan.

Fold in half and allow to cook for a minute more or until done how you like it. Sprinkle the remaining parsley over.

For the salad dressing, whisk it all together until lightly emulsified and drizzle over the leaves.