Add olive oil to a medium size omelet or frying pan over medium high heat. Smash garlic clove with the palm of your hand and cook in the oil until you see a sizzle form around the clove (1-2 minutes). Carefully remove the clove with a slotted spoon and discard.
Cook the onions for a couple of minutes and then add the chorizo. Cook for another 2 minutes.
Meanwhile in a bowl, whisk the eggs and milk. Reduce the heat to medium.
Add the tomatoes to the chorizo mix and cook for 2 minutes.
Pour the egg mixture into the pan and it a good gentle stir. Then sprinkle the parsley, slat and pepper. Allow this to cook untouched for about 3 minutes.
Carefully cover the pan (I use any plate that is larger that the pan) and cook for another 3 minutes. This will create steam that will cook the top of the omelet without over-cooking it.
Sprinkle with goat cheese and garnish with more parsley.
Serve immediately and enjoy!
If you’re multiply the recipe, reduce the heat to medium low then cover and cook for about 3-4 more minutes depending on how many eggs are in your omelet.
If you want to attempt sliding the omelet onto a plate and reversing it over the pan to cook the top side, cook the omelet for a minute or two more before flipping it. Then keep the cooking time to a couple of minutes once you flip it so it doesn’t over cook.
If using an oven safe pan, you can finish cooking it off in the oven. Preheat the oven to 375 degrees and cook until you see the egg are no longer watery on top. If you’re making the recipe for two it should be no more than 5 minutes. If you’re doubling the recipe just keep an eye on it but it should be about 10 minutes.