Technical Stages :

• Clean the tomatoes, halve them, seed and crush them.
• Cut and seed the peppers. Put them in the oven for a few minutes to peel them more easily. Mince them.
• Mince the onions, sweat them with the peppers in 4 table spoons oil, add the tomato, garlic and bouquet garni, season and cook for 20 minutes.
• Beat the eggs in an omelette, add the cooled previous mix and the chopped parsley, season if needed.
• Make an omelette with 4 table spoons of olive oil. It must be well done (finish cooking it in the oven), flat and thick, diced in 2 cm (0,79 inch) long cubes.
• Serve each piece with an olive and a slice of chorizo held by a toothpick.