Chorizo Omelette

After 5 weeks of not being able to cook Sunday morning eggs, it was truly wonderful to have the option again. Loosely inspired by reading from the period in question I wanted to this type of omelette. It turned out to be quite the hearty breakfast.

Ingredients:
- 3 eggs
- milk
- 1 mild chorizo
- 2 raw pepperoncini ("poivrons cecei")*

served with home fries:
- 5 potatoes
- 1 onion

The potatoes were cut in small dices (say 6 mm (1/4 inch) to the side) and fried in a large pan with a coarsely chopped onion.

The chorizo was peeled, and halved along the axis and sliced - then fried in a second pan together with the coarsely chopped peppers. After a few minutes a mixture of eggs and milk (beaten together with a fork) was poured over the chorizo and peppers, the heat was reduced and the while thing left till the eggs had solidified.

* I think these are unpickled pepperoncinis - the colour and shape certainly looks right. The French name is what they're called in the store I where I buy them.