Spanish chef Omar Allibhoy made a guest appearance on this week’s Nigel and Adam’s Farm Kitchen to help Nigel prepare a meal for 30 people with an international dimension.

Omar serves up a Spanish omelette known as broken eggs because the dish is finished off by braking eggs to add to it just before cooking is completed.

Omar makes his omelette by first filling a pan with olive oil then heating it until hot.

He then adds sliced onions and potatoes and fry for about 25 minutes.

Omar then fires sliced chorizo with garlic in traditional clay dishes. After a few minutes a adds several spoonful of the fried potatoes and onions to each dish. This is followed by a few whole chilli peppers then continue to fry for a few more minutes.

Finally, Omar then adds two fresh eggs to each dish and cook for a further four minutes until the eggs are cooked.