Chorizo Tortilla & Zingy Aioli

Place a medium pan over a medium heat and cook the chorizo until crispy and it has released its fat, 3-4 mins.

Meanwhile, peel and thinly slice the onion and three-quarters of garlic. Add the mayo into a small bowl, grate the remaining garlic into it and zest in the lemon. Season with salt and lemon juice, set aside.

Scoop the chorizo out, leaving the fat in the pan. Add a splash of olive oil, stir through the onion and garlic, cook until softened, 4-6 min. Tip into a large bowl and let cool down slightly

Crack the eggs into the onions and whisk thoroughly until foamy, 3-4 mins. Stir the chorizo and crisps through and season with some salt and plenty of black pepper. Let sit for 2-4 mins so the crisps soften slightly.

Place the empty pan back on medium heat with another splash of oil. Once hot, pour the egg mixture into the pan, stir rapidly, shaking the pan until the mixture thickens, 2-3 mins. Then, leave to set the sides and bottom, 2-3 mins. The mixture should still be wet in the middle.

Place a plate on top of the pan and invert the tortilla onto it. Add a splash of oil into the pan and slide the tortilla back, wet side down into the frying pan, tucking the sides in. Cook for 1-2 mins, until just set.

Slide or invert the tortilla onto a clean plate, serve wedges of it with a dollop of aioli.