Mexican omelettes

1 Warm tortilla in a heated large non-stick frying pan for about 20 seconds each side. Transfer to a plate then to a warm oven. Repeat.

2 Spray the same frying pan generously with oil. Heat until hot.

3 To prepare 1 omelette whisk together 2 eggs with a pinch of salt and 2 tablespoons water. Pour egg into pan and swirl mixture to cover base of pan. Cook omelette for about 1 minute until base is half set. Reduce heat and sprinkle half of the capsicum spring onions, feta and chilli beans evenly over omelette base. Cover with a lid or inverted dinner plate and cook for 1 more minute.

4 Remove tortilla from oven. Uncover frying pan and loosen sides of omelette with a spatula. Slide omelette onto warmed tortilla. Repeat to make second omelette. Scatter with freshly diced tomatoes to serve.