Method:

Heat the oil in a non-stick frying pan, add the onions and potatoes and fry for 8-10 minutes or until tender and golden.

Add the chorizo and fry for 2 minutes. Shake the pan until the onions potatoes and chorizo form an even layer. Drain off excess oil.

Beat the eggs and season, pour into the pan, cover and cook over a medium heat for 5 minutes until the eggs begin to set.

Continue to cook the omelette under a hot grill for 2 minutes or until all the egg has set and top is brown. Serve in wedges with rocket leaves.