Dean shows us how to make a tasty and healthy meal - his special three-bean tortilla with a pea salsa. For a veggie version simply leave out the chorizo.
100g chorizo, cubed
1 red onion, sliced
2 cloves garlic, crushed
½ tsp ground cumin
½ tsp smoked paprika
1 400g tin mixed beans, drained
6 medium eggs, beaten
80g Mexicana cheddar cheese, grated
2 tbsp fresh coriander, chopped
For the pea salsa:
200g frozen peas, defrosted
½ red onion, finely diced
½ red chilli, deseeded
2 tbs mint, chopped
1 tbs fresh coriander, chopped
Juice ½ lime
30ml olive oil
1. In a non-stick pan, fry the chorizo for 2 minutes then add the onion, garlic and spices then cook for a further 2-3 minutes.
2. Add the beans, eggs, Mexicana cheese and fresh coriander then cook until the eggs have just set around the edges. Transfer to a preheated oven set at 200C / 180C fan / gas mark 6 for around 6-8 mins. Turn out onto a plate.
3. To make the pea salsa, defrost peas and crush down, finely dice all of the other ingredients and combine with the oil and lime juice.
4. Slice then serve with some of the pea salsa and some dressed salad leaves.