Spanish-Style Scrambled Eggs

Make the filling: Heat olive oil in a pan. Cook onions and tomatoes until onions are translucent, mashing tomatoes occasionally. Add chorizo; cook until fat is rendered. Add ham and cook until light brown. Add green peas and potatoes; cook until potatoes are tender. Remove from heat. (At this point, you can cool the mixture completely and refrigerate or freeze until ready to serve.)

Add canola oil to a nonstick pan over medium heat. After 2 minutes, pour in eggs and mix continuously until eggs are still a bit wet; do not stop mixing. Add fi lling and continue mixing until desired consistency is attained. Serve immediately. Garnish with a sprig of parsley, if desired.