They say you can't make an omelette without breaking eggs. It turns out I can't make an omelette full-stop:
Not quite the culinary masterpiece I envisaged. It tasted all right though. The Parmesan and chorizo filling was an inspired choice—even though it turned out to be more of a topping.
Postscript (16-Oct-2015): 24-hours later. Same recipe, same chef, different frying pan:
I think I might have peaked.
