Instructions

1. Dice the chorizo, red pepper and tomatoes. Thinly slice the spring onions and chilli.
2. Heat a small spoonful of oil in a large, non-stick frying pan. Add the chorizo and red pepper, then gently fry until the chorizo has released its fat and the pepper has softened.
3. Add the tomatoes, chilli (if used) and spring onion, put a lid on and gently sauté for about 5 minutes until the tomatoes have softened. Now add the beaten eggs, turn up the heat and keep stirring while scrapping the egg off the base of the pan. Add the chopped herbs and keep stirring till the egg is cooked, i.e. no longer runny (but the scramble should remain moist).
4. Meanwhile warm the tortillas in the oven or in a pancake pan.
5. Fill the tortillas with the egg mixture, roll them up and serve.