1. Place water in mixing bowl. Line steamer basket with two sheets of baking paper so that it’s watertight. Set steamer basket in place. Put potatoes in basket. Add olive oil and mix through. Cook 20 min/Varoma/speed 2. (Potatoes can still be a little firm at this point.)
2. Remove steamer basket. Take one sheet of baking paper large enough to line the Varoma tray with some overhanging. Scrunch baking paper and dampen briefly under the tap. Flatten out to line Varoma. (The water helps it lie flat and form the shape of the Varoma.)
3. Place potatoes, mushroom, chorizo, if using, and garlic on lined Varoma tray and gently mix. Pour over whipped eggs. Tuck sides of Varoma up and set Varoma and lid in place. Cook 18 min/Varoma/speed 2, or until just set.
4. This next step is optional but very fun! It’s the Thermomix version of my tortilla flip around 12:40 in the video. See the special mini-demo video below. Remove Varoma and take off the lid. Place a sheet of baking paper on top of tortilla, large enough to cover it. Replace Varoma lid and flip the whole Varoma so that it’s upside down. Lift the Varoma dish and tray so that the tortilla is on the new sheet of baking paper, resting on the upturned lid. Return Varoma dish and tray to right-side up and slide tortilla on its sheet of baking paper back onto Varoma tray. Cook 3 min/Varoma/speed 2.
Serve with salad greens. It can be as simple as rocket leaves tossed with a little olive oil, or perhaps my Bitter Greens with Truffle Vinaigrette or Pear Coleslaw.