Melt the butter in a small frying pan and sauté the potatoes for 2 minutes over medium heat, allowing them to soften but not colour. Add the onion and NOMU Spanish Rub (if using) and sauté for another few minutes.

Whisk the eggs with a large pinch of Sea Salt and cream, then pour over the potato and shake the pan gently. Leave on the heat until the top of the egg mixture sets then carefully flip the tortilla to cook the other side. Alternatively, place the pan under a hot grill for 5 minutes or until the top has browned.

While this is happening, slice the chorizo into thin slices and fry until lightly browned and the delicious paprika-infused oil is released. Add the tomatoes and cook until they are warm and just beginning to burst. Remove from the heat and stir through roughly chopped Italian parsley.

Tip the tortilla onto a plate and dress with the chorizo and tomatoes.