Summary

Ingredients

• 200 g mushrooms
• 75 g sausae, Spanish (chorizo)
• 5 egg (s)
• salt and pepper
• oil

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Instructions

1. Clean the mushrooms and cut into slices. Drizzle with 2-3 tablespoons of oil, season with salt and pepper. Cut the chorizo very small.
2. Beat the eggs until frothy, mix in the mushrooms and chorizo.
3. Heat the oil in a pan and pour the egg mixture into it. Depending on the size of the pan, the mixture is enough for 1-2 tortillas. Let it set slowly over a low heat. When the tortilla is firm, place a plate over it and turn the pan so the tortilla slides onto the plate.
4. Cut the tortilla into 2 x 2 cm cubes. For tapas, skewer 2 pieces each on a wooden stick and serve.
5. Tastes warm and cold.