Take a few slices of spicy chorizo and fry it until crispy in a bit of butter. Add the slices of figs when the chorizo is nearly done, and fry them to bring out the natural sweetness. Take the figs and chorizo out of the pan.
Crack four eggs into a bowl and mix them together with a little bit of water (that makes the omelette light). Pour the egg mixture into the hot pan. Cut a few slices of strong Brie or Camembert cheese and put it on half of the omelette. I like to lay the filling on half of the omelette so that it's easy to flip over at the end. Add the chorizo and figs and a spoon a bit of caramelised onions around on the filling (a heaped teaspoon is enough). Cook the omelette on a low-medium heat so that it doesn't burn underneath.
When it's ready and the cheese is melted, flip the omelette over.
I like to cut the omelette in half and share it between two.
