Spanish Omelette with Chorizo

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This is my take on the classic Spanish omelette. I have added peppers to this recipe and the quintessential Spanish ingredient - chorizo.

Preparation time: 10 minutes

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Cooking time: 10 minutes

Dry the sliced potatoes well in a clean cloth.
Gently heat a large (ideally 9 inch) non stick frying pan with a little olive oil.
Add onions, garlic and potatoes and continue to cook for 8-10 minutes until the potatoes have softened a little.
Transfer the potatoes from the pan into a clean bowl.
Wipe out the pan with a clean cloth, add a little more olive oil and return to the heat.
In a separate bowl whisk together the eggs with the diced pepper and chorizo, add the potatoes and return the entire mixture to the pan and cook over a low heat.
Occasionally slide a palette knife up around the side of the omelette to prevent it from sticking.
When it looks set on the top, and there is very little liquid egg left place a plate on top of the pan, turn it over and return it to the pan and continue cooking for another couple of minutes.
When the omelette is fully set slide onto a large chopping board.
This can be served either hot or cold.
Mix the lettuce, tomatoes and onions together.
Add in the lemon juice and olive oil and mix well.
Serve immediately.