Instructions

1. Mix the eggs, flour spinach/basil with enough milk to get a thick but pourable mixture (like custard). Rest.
2. Chop the chorizo into tiny cubes. Gently fry these in a non-stick frying pan until the fat has released and the chorizo is cooked.
3. Add the chorizo to the batter, combine well.
4. Put a few ladleful of batter in the pan near to each other but allowing enough space for them to spread out into circular shapes. After a couple minutes the surface should be almost solid. Flip them over and cook for a minute or so, until they are golden.
5. Serve warm or at room temperature.