Slice the red onion
Slice the tomatoes into halves and season well with the chipotle salt
Crack the eggs into a bowl and whisk with a fork
Grate the Parmesan
Heat a non-stick frying pan on a medium heat and add the onions
After a few minutes add the tomatoes and fry them both until they are soft and just starting to colour
Add the beaten eff and cook for a further two minutes
Use the chefs blow torch to melt the cheese and cook the top of the omelette
Once cooked transfer to a plat and top with the fresh basil
