I like the spicy one a lot. A nice tapa of chorizo with a little bit of beer ... even the very common Italian salami that myself as an Italian I'm used to, are too dry and too salty.

Tip the contents of the frying pan into a blender. In the same frying pan, lightly fry the chorizo until just starting to brown at the edges. Remove from the heat and drain the oil from cooking ...

Not only is the star ingredient crumbly, spicy chorizo, but the egg filling is also loaded up with peppers, kale, and plenty of cheese. For an added kick of spice, we use pepper jack cheese ...

Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked pasta.