A light lunch dish - red pepper, spring onion and potato omelette served with crisp ham slices.
Preheat the oven to 200 degrees Celsius.
Place the slices of cured ham on a baking tray between two sheets of parchment paper. Cook them in the oven for about 5 minutes. Remove from the oven and allow to cool.
Wash all of the vegetables. Peel and dice the potatoes. Finely slice the spring onions. Cut the chorizo into small chunks. Peel and dice the pepper.
Fry the potatoes in a frying pan with a dash of olive oil until soft. Add the chorizo and the pepper and cook for a further minute and then add the spring onions.
Break the eggs into a bowl and beat well. Pour them over the vegetables in the pan. Cook for 5 minutes over a medium heat. Finish cooking in the oven for 3 minutes.
Serve with the crisp slices of cured ham.
«Use whatever local, seasonal vegetables you can get hold of in this tortilla.»