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Chorizo, potato & mushroom tortilla

Difficulty Easy
Season Spring
Preparation 15 mins
Cooking 15 mins
Chorizo, potato and 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.

To serve

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.

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