In a large frying pan over a medium/high heat, heat the olive oil and then add the chorizo. Fry for about 5 minutes or until the chorizo begins to crisp up.

Then add the onions and fry for another 4-5 minutes or until soft.

While the onions are frying. Break the eggs into a large jug or bowl. Then season with salt, pepper and add the parsley. Mix well.

Spread the chorizo and onions as best as possible in the frying pan then pour the eggs over it. Reduce the heat to a medium-low and cook for another 8-10 until the top is running but the edges are done.

Turn the oven grill on.

If you don't have an ovenproof frying pan like myself soak a kitchen towel in cold water and wrap it firmly around the handle of the frying pan. This will stop the handle getting hot and burning it.

Leave the oven door cracked open with the handle pointing out and keep an eye on the omelette.

Once the edges of the omelette are firm but the top inside is still running transfer to the oven and grill until the top becomes firm.