Preparation
Step: 1/9

Peel and dice the onion.

Step: 2/9

Wash, halve and deseed the chillies, then cut into thin strips.

Step: 3/9

Briefly dip the tomatoes into boiling water, remove, plunge into cold water, then peel off the skins. Remove the stalks, cutting in a v-shape, then dice the flesh.

Step: 4/9

Wash the thyme, shake dry and chop the leaves.

Step: 5/9

Peel the garlic, cut in half and rub around the inside of a pan.

Step: 6/9

Heat the oil in the pan and saute the onions and thyme for 2-3 minutes over a medium heat.

Step: 7/9

Add the pepper and saute for 2-3 minutes. Add the tomatoes and cook for a further 3 minutes.

Step: 8/9

Whisk the eggs with the sour cream and season with salt, pepper and freshly grated nutmeg. Pour over the vegetables and cook for 5-8 minutes over a low heat until set.

Step: 9/9

Wash the parsley, shake dry and roughly chop the leaves. Scatter over the omelette and serve.