Take your eggs out of the fridge. They need to sit out and reach room temperature to cook properly.

Begin heating your frying pan over medium to medium-high heat. Add your bacon while the pan is heating.

Chop the potato and add it to the pan.

Add the chorizo to the pan.

Chop the jalapeno and add it to the pan.

Chop the mushrooms and add them to the pan.

Ensure to stir the ingredients in the pan. Once the bacon finishes cooking, remove it from the pan and place it on a paper towel to drain.

When ingredients are almost done cooking, chop your bacon into bits and set them aside.

Crack open your eggs into a mixing bowl. Add cheese. Lightly whisk the eggs until mixed.

Remove all ingredients except the chorizo from the pan onto a paper towel to drain.

Add eggs to the pan and start cooking them until they begin to set. As they firm up, smooth them out like a pancake, lightly pressing if necessary to form a uniform layer.

Once the eggs are done cooking, add back your bacon and other ingredients on top of the egg layer.

Using spatulas, fold the layer in half.

Take the pan, place a plate over it, and carefully flip the folded omelette onto the plate to finish.