Chorizo, potato & mushroom tortilla
(Recipe by chef Sophie Budd)
Melt the oil and butter in a medium frypan. Add the potatoes and fry over medium heat until soft.
Add the mushrooms, chorizo, crushed garlic, and thyme, and cook for a further few minutes.
Beat the eggs and pour over the mixture in the frypan. 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, then slide back into the pan to cook until the other side is firm.
If you like a little heat, serve with a dash of The Devil’s Tears Organic Chill Sauce, or another favourite sauce.
If having for lunch, dish up with a seasonal salad.