Mix chopped onion, tomato, coriander and chilis in a bowl.
Heat 1 tbsp oil in a small frying pan. I made two separate omelettes as 1 big one would have been difficult to flip.
Break two eggs in another bowl. Add ¼ tsp salt and whisk it.
Add half the chopped onion tomato mixture it in and whisk again.
When the oil is hot add half the amount of chips to the pan. Make a thin layer of the chips in the pan.
Let it cook a bit till its a bit crispy.
Pour the omelette mixture over it. Lower the heat.
Cover the frying pan and let the omelette cook.
When you see the edges are beginning to curl up slightly, very carefully flip it over.
Let it cook for a few seconds and serve immediately with some kachumbari.
Prepare the second omelette in the same way.