Heat the oil in a pan, fry the red onions for 2 minutes to soften. Add the tomatoes and chilli and warm through for 1 minute. Remove from the pan and keep warm.

Put the pan back over a high heat and cook the tortilla for 2 minutes on each side or until golden brown. Roll up and cut across into thick ribbons, then decide between two warm plates.

Put the pan back over a low heat, then pour in the eggs. Stir constantly until they scramble, then stir in the onion mixture.

Spoon the eggs over the tortilla and drizzle with sweet chilli adduce. Sprinkle with coriander and serve.