Preheat grill to medium heat.

1. Place a frying pan over a medium-high heat with water filling the pan about 2cm. Add chorizo and cook for about 3-5 minutes, turning occasionally until brown or cooked through. Drain on paper towel. When cooled, slice the chorizo and return to the pan for another 2-3 minutes. Set aside.
2. Return frying pan to the heat and drizzle with a little oil if needed. Add the tomatoes and cook for 2-3 minutes, shaking pan occasionally, until tomatoes are softened. Transfer to a bowl. Pour over the oil, vinegar and seasonings. Gently toss to combine then set aside.
3. Return frying pan to the heat and add 1 tbs of oil. Whisk together the eggs and season a little. Pour eggs into the pan and cook for about 3 minutes until the base is set.  The top will still be runny.
4. Place the chorizo pieces on top of the omelette. Working quickly, use a slotted spoon to lift the tomatoes from the dressing, (setting the dressing aside) and scatter the tomatoes over the top of egg mixture.
5. Place pan under the grill and cook for about 1-2 minutes, or until egg is just set, puffed and golden brown.
6. Toss rocket leaves in the reserved dressing and sprinkle with parmesan. Cut omelette into wedges and serve with rocket salad and lemon wedges.