Instructions: Preheat the grill to high.

1 Heat the oil in a 25cm/10" frying pan. Chop the onion and add to the pan. Crush in the garlic cloves and fry for two minutes until softened.

2 Dice the potato. Add the diced potato and leave to cook over a medium heat for 4-5 minutes, stirring occasionally.

3 Slice the green beans into 5cm/2" pieces. Drop into a pan of boiling water and blanch for a minute. Drain and run under cold water. Slice the chorizo.

4 Add the sliced chorizo and blanched green beans to the frying pan and mix together thoroughly. Leave to cook for a minute. Spread out evenly.

5 With a fork beat together the eggs very lightly. Season with salt and pepper and pour over the vegetables. Leave to cook for 2-3 minutes.

6 Skin the tomato and dice. Select some salad leaves and fresh herbs, and mix together in a bowl.

7 In a small bowl whisk together the olive oil, vinegar and mustard.

Season well and pour over the salad. Sprinkle the diced tomato into the frying pan.

8 Remove the frying pan from the heat and place directly under the preheated grill for one minute until lightly golden.

9 Arrange the dressed salad on the serving plate. Remove the tortilla from the grill, cut into four and serve one wedge.

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