Spicy sausage omelette

Method

1. In a small bowl mix together all the salsa verde ingredients; taste and season. Set aside while you make the omelette.
2. Heat the grill to high. Grill the pepper until blackened all over, then put into a food bag to sweat for 15 minutes. Peel off the skin, remove the seeds, then slice.
3. Heat a glug of oil in an 18cm frying pan over a medium heat, then fry the onion with a pinch of salt for 10 minutes. Add the garlic and paprika and fry for another minute. Add the sobrasada and fry for 
4-5 minutes until turning crisp. Stir in the parsley and chilli flakes, then transfer to a plate with the sliced pepper.
4. Clean the frying pan and add a splash of oil over a medium heat. Put the eggs and milk into a medium mixing bowl and whisk briefly. When the oil is hot, pour in the eggs and cook for a minute to let the egg to start to set. Use a spatula to pull the egg into the centre and tip the pan to allow uncooked egg to flow into the space. Continue until the egg has almost all set.
5. Scatter half the cheese over one half of the omelette and top with the sobrasada mixture, then add the remaining cheese. Use a fish slice to fold the omelette, then cook for a minute more. Turn out and serve with the salsa verde and lemon wedges.