ZUCCHINI, SHISO & CHORIZO TORTILLA

Ingredients

• 
  
  Good splash (approx. 1/4 cup) extra virgin olive oil
  
• 
  
  1 zucchini (approx. 2 cups), thinly sliced
  
• 
  
  1/2 Spanish chorizo curado, sliced
  
• 
  
  5 shiso leaves
  
• 
  
  4 zucchini flowers, rinsed & stamens removed
  
• 
  
  4 free range eggs
  
• 
  
  Splash milk (approx. 2 tbsp, optional)
  
• 
  
  Pinch salt flakes
  
• 
  
  Freshly ground black pepper
  
• 
  
  Dollop sour cream (optional)
  

Directions

1. Heat a 20cm cast iron pan on a small element over a medium heat.
2. Add a really good splash of olive oil to the pan, add zucchini and gentle cook stirring occasionally for a few minutes. Transfer to a small plate.
3. Turn to high and add chorizo, cook until it realises it’s red oils into the pan and is slightly crisp.
4. Heat a grill to medium-high.
5. Add zucchini back to the pan, reduce heat to low, stir to mix through the zucchini so it’s coated in the beautiful red paprika oil released from the chorizo.
6. Arrange zucchini flowers on top of the pan and tear over shiso leaves.
7. Break 4 eggs into a small jug, add a splash of milk and whisk with a fork.
8. Pour into pan, season with a pinch of salt and pepper, let it gently cook for a couple of minutes. Transfer under the grill and cook until the egg is no longer wobbly, about 2 minutes.
9. To serve, add a dollop of sour cream, garnish with shiso leaves and a pinch of smoked paprika (optional).