Omelete de Chouriço

Method

1. Slice the chouriço into 5 mm coins and warm them in a small non-stick skillet over medium heat for 2 minutes until they release their orange paprika oil.
2. Lift the coins out of the pan and reserve, leaving the rendered fat behind to flavour the omelet.
3. Whisk the eggs in a small bowl with a pinch of salt until the yolks and whites are completely combined and frothy.
4. Add the butter to the chouriço fat, swirl until melted, then pour in the eggs and let them set undisturbed for 30 seconds.
5. Tilt the pan and pull the cooked edges towards the centre with a spatula, letting the runny egg flow underneath, until only the surface remains glossy.
6. Scatter the chouriço coins and chopped parsley across one half of the omelet, fold the other half over, and slide it onto a warm plate to serve immediately.