50 g mixture of thinly sliced chorizo (strips of ham, sliced mushrooms, halved cherry tomatoes, chopped herbs, or cooked vegetables)
275 g spaghetti (cooked, or pasta)
50 g cheese (any kind, shredded, cut or crumbled into small pieces)
6 eggs (large, free range)
½ tsp Flaked Sea salt
ground black pepper
Heat the oil in a medium ovenproof frying pan (make sure the handle can withstand the heat of a grill) and fry the onion and pepper for 4–5 minutes, or until softened and lightly browned. Add the meat, herb and vegetable mixture, and fry for 1 minute more, stirring constantly.
Preheat the grill. Add the pasta to the pan and toss with the other ingredients. Sprinkle with the cheese. Beat the eggs in a bowl with the salt and lots of ground black pepper.
Pour the egg mixture over the vegetables and pasta. Cook over a low heat for 5 minutes, or until the eggs are almost set.
Place under the hot grill for a further 2–3 minutes, or until the eggs are set and lightly browned. Carefully remove – remember the handle will be extremely hot.
Loosen the tortilla with a spatula and slide onto a board. Cut into wedges to serve.
View the recipe instructions at www.bbc.co.uk
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