With lockdown affecting many family holidays this summer, you can still bring a taste of the Mediterranean sun to your home with this classic
3 medium potatoes,
peeled and diced
1 medium onion, peeled and finely chopped
1 small red pepper, deseeded and finely chopped
50g (2oz) chorizo sausage, finely chopped (use bacon pieces, if preferred)
2 small mushrooms, thinly sliced
2 tbsp freshly chopped parsley
3 tbsp olive oil
1 Heat two tablespoons of oil in a non-stick frying pan.
2 Add the potatoes and cook for eight to ten minutes until evenly golden brown.
3 Add the rest of the vegetables and the chorizo, and cook for a further six to eight minutes, stirring from time to time.
4 In a separate bowl, beat the eggs and season to taste. Sprinkle the fresh parsley into the mixture and stir.
5 Pour the egg mixture over the vegetables and chorizo. Then with a palette knife, help the mixture ooze into the gaps. Draw the palette knife around the edges of the pan to bring the egg mixture equally into the cooked vegetables; this takes about three minutes on a medium heat.
6 Turn and slide the tortilla on to a large plate. Put the remaining oil into the pan, then flip and replace the tortilla in the pan to cook the other side, for a further three minutes approximately.
7 Let the tortilla cool and then cover and put in the fridge until needed.