1. Fry the chopped onions gently in 25g of butter for 3minutes

2. Add the chopped tomatoes, chopped coriander and the salt and pepper to taste

3. Let it simmer for about 10minutes until the mixture is thick and pulpy, then keep it warm over a very low heat

4. Divide the cheese into small cubes

5. Beat the eggs together with the water in a jug and add salt and pepper to taste

To make each omelette:

6. Heat a quarter of the remaining butter in a non-stick frying pan

7. Once the butter is bubbling, add a quarter of the beaten egg mixture

8. Cook the mixture over moderate heat and shake it backwards and forwards as it sets on the underside (the omelette has to set on the underside but the top should be creamy and slightly liquid)

9. Remove the omelette from the heat and top it with a quarter of the tomato filling and 2 oz (50g) of the cream cheese.

10. Tilt the pan carefully and roll the omelette onto a plate

11. Fold the omelette using a spatula

12. Garnish with parsley and serve immediately

List of ingredients required:

These ingredients allow a serving for 4 people

1 small finely chopped onion
3 oz (75g) unsalted butter
1 lb (450g) skinned, seeded and chopped tomatoes
1 level tablespoon of freshly chopped coriander or continental parsley
Salt and freshly ground black pepper
8 oz (225g) soft cream cheese
12 eggs
3 tablespoons of water