Lately, my experiment with vegetarianism has been taking a meaty turn for the worse. Last night my frugal side was in charge, when I realised there was some chorizo in the back of the fridge that needed eating. A little bit won't hurt, I decided! And hurt, it did not. These Spanish style burritos made a filling and delicious quick dinner.
First, I fried some sliced chorizo in a pan with olive oil, a chopped red pepper, and 4 chopped spring onions.
Then I scrambled 6 eggs with milk and lots of salt and pepper, stirring the chorizo mixture into the eggs when they were almost finished. I wrapped it all up in some tortillas, and was good to go.
