Revueltos, Spanish scrambled eggs – recipe

Come lunchtime, my one-year-old likes nothing better than an egg. In fact, it's a wonder anything else gets a look in – with the other two at school and playschool, eggs triumph as a speedy and nutritious lunch the littlest and I can both enjoy.

Knowing baby Dot's predilection for all things egg (scrambled, fried, poached or boiled) makes them the perfect vehicle to introduce other flavours to her infant palate, so we do them Spanish-style – revueltos (or, if you'd rather, eggs scrambled with other ingredients). This makes a welcome change from just egg, egg, egg. Try them with asparagus, mushrooms, tomatoes or prawns.

Chorizo, a favourite resident of our fridge, is a terrific addition. Fry it first to render some of the wonderful spicy oil, then add spring onions and eggs. These will cook very quickly, so have everything you want to serve with them ready. They go from perfectly to over-cooked very quickly. You shouldn't need any extra salt for children, but might want to serve salt and pepper at the table for grownups.

Revueltos

(Serves 4)
3 cooking chorizo (about 150g), cut lengthwise and thinly sliced
2 tbsp milk
8 large eggs, cracked into a bowl
4 spring onions, sliced

Lightly beat the eggs with the milk in a bowl.

Spread the sliced chorizo over the bottom of a large, nonstick frying pan and place over medium-high heat. When it starts to sizzle, add the spring onions to the pan for another minute.

Turn down the heat a touch and pour in the eggs. Using a wooden spoon, very quickly stir the eggs, turning and scraping until barely cooked and still a tiny bit liquid. It will take less than a minute.

Pour on to plates and serve straight away with thick slices of toast (or, even better, garlic-rubbed toast with a little olive oil).