- Fry potatoes in the oil and butter until soft, add the mushrooms and chorizo, crushed garlic, and a sprig of thyme, cook for a further few minutes.
- Pour in the beaten eggs and season well with salt and pepper.
- Cook gently stirring a little, then leave it on a low heat to set. Flip on to a chopping board and slide back into the pan to cook until the other side is firm.
Recipe created by Chef Sophie Budd.