Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Tortilla

1 large potato grated
1 small onion thinly sliced
15g butter
4 eggs beaten
Salt and pepper
Parsley

Put the potato and onion in a frying pan with the butter. Fry, stirring, for 5 min until the potato is cooked, add salt and pepper to the beaten eggs and add to the pan. Cook gently, lifting and stirring, until the egg is almost set. Place under a hot grill to brown and set the top. Serve hot or cold.