500 g (1 lb) potatoes
100 g (4 oz) green beans
100 g (4 oz) peas
50 g (2 oz) ham
50 g (2 oz) chorizo sausage
Peel the potatoes and chop into small pieces. Finely chop half the onion. Heat plenty of olive oil in a frying pan and add the potatoes and onion, together with a pinch of salt. Fry on a low heat, stirring occasionally, making sure that they are cooked through, but do not brown.
Chop the beans and cook, together with the peas, until tender.
Chop the other half of the onion and add to a second frying pan with olive oil. Fry until the onion becomes transparent, then add the ham and chorizo (diced), the beans and peas, and finally add to the potatoes, draining off any surplus oil.
Beat the eggs with a little salt in a deep bowl, and add the mixture to the egg, stirring well.
Heat a frying pan, well greased with oil, and cook the omelette on both sides.
Serve sliced into small portions.