José Pizarro served up a tasty tortilla vaga with chorizo and mushrooms on Sunday Brunch.

The ingredients are: 75ml olive oil, 150g mixed mushrooms, torn or sliced, 150g cooking chorizo, chopped, 4 free-range eggs, handful of soft herbs (parsley, chervil, chives), chopped, 2 tbsp toasted pine nuts extra virgin olive oil, for drizzling flaky sea salt and freshly ground black pepper toast, to serve.

See recipes by Jose in his book titled: The Spanish Pantry available from Amazon now.