Pre-heat the BBQ on a low/medium heat for a couple of minutes with the Chef Pan in place. Add a drop of oil and add the chorizo sausages. Using a wooden spoon break them down into small chunks, and fry gently to release the paprika oils.
Add the potato, garlic, onion and a pinch of salt, continue to fry for 5-7 minutes until nicely browned and caramelised. Transfer the mixture between three Tapas Dishes and then top up each one with the whisked eggs and season with black pepper. Pop the Tapas Dishes into the pan, then add the lid to the BBQ and cook for 5 minutes until the top of the omelettes are set and the omelettes are cooked.
While the omelettes are cooking add the sourdough to the pan in batches to toast.
Serve with a sprinkling of parsley if you like.