It's just an omelette, right? How hard could it be? Well, when you've got the wrong ingredients, things can go awry.

Oliver's recipe calls for Spanish chorizo, and the picture of the dish shows nice slices of cohesive sausage sitting atop an open-faced omelette. I used domestic chorizo, which in the western U.S. means Mexican style. This chorizo was not so cohesive. My slices fell apart as soon as they hit the hot pan, and I ended up having to make a sort of scrambled egg 'n sausage combo. It tasted good, but it didn't look very pretty. For a more attractive omelette, you need a firm, sliceable sausage.

Oliver cooks this omelette open-faced, and doesn't give any instructions for making sure that the eggs are all cooked through. He simply says, "fry until the eggs set, giving you a lovely little omelette." But the picture shows the sides of the eggs looking awfully brown and hard, perhaps even leathery. I don't like my eggs like that, so I recommend that you lift up the edge of the omelette as soon as it sets, and tilt the pan so that the uncooked eggs on top will flow down to the bottom of the pan. Don't just set the pan on the heat and leave it until the eggs are set -- that'll result in a tough texture.

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 serving

Olive oil
1 small whole Spanish-style chorizo sausage, or other spicy, sliceable sausage, thickly sliced
1 ripe tomato, seeded and sliced
2 small sprigs fresh marjoram or parsley, leaves picked and roughly chopped (optional)
3 eggs
1/2 a fresh red chili, seeded and thinly sliced (use whatever small chilis are available) (optional)
Salt and pepper
1 green onion, thinly sliced

Heat some olive oil in a small nonstick pan. Add the chorizo slices and cook for 1 minute, then add the tomato and herbs. Whisk the eggs in a small bowl, add the chili if using, and season with salt and pepper. Pour into the pan and mix the eggs around a little, then throw in the onion. Cook until eggs are set, lifting up the edges of the omelette to let the uncooked egg flow underneath. Jamie Oliver suggests serving the omelette with some arugula dressed with olive oil.