basque style chorizo omelette

8 eggs

2 fresh or smoked Tía Paquita chorizos

2 green peppers

2 large onions

3 tomatoes

2 cloves of garlic

4 tbsp. olive oil

Salt and parsley

Remove seeds from green peppers and chop together with onions. Heat olive oil in a frying pan and sauté pepper and onion until soft. Peel tomatoes, chop and add to pepper and onion mix. When tomatoes are sautéed, add chopped chorizo, garlic and parsley. Salt. When juices have been consumed, divide into four equal parts. Beat eggs two at a time, adding the vegetable-chorizo mix and pour into a lightly oiled omelet pan and fry at medium heat until egg is done.