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Chorizo, potato and pepper tortilla recipe
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18 ratings
Jazz up your picnic with this flavour-packed tortilla, made with spicy chorizo, new potatoes and sweet, roasted peppers. Serve with a simple mixed leaf salad for a delicious light lunch. This recipe uses cooked new potatoes (such as Jersey Royals), so is a great way to use up leftovers from another meal. See method
Ingredients
- 1/2 tbsp olive oil, for greasing
- 2 tsp dried oregano
- 6 eggs
- 1 x 480g jar roasted red peppers, drained and chopped, plus 1 tbsp liquid reserved
- 1 x 80g pack spicy sliced chorizo
- 400g (13oz) cooked new potatoes, sliced
- tzatziki, to serve (optional)
For the salad
- 1 tbsp red wine or sherry vinegar
- 90g bag mixed salad leaves
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
1410kj
338kcal
17%
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Fat
21g
30%
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Saturates
6g
29%
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Sugars
2g
2%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 22.1g
Protein 18.9g
Fibre 2.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 20-22cm (8-9in) square baking tin. Crack the eggs into a large bowl. Add the oregano and some seasoning; beat until combined.
- Add most of the peppers, chorizo and potato to the egg mixture. Pour into the prepared tin and bake for 20-25 mins, until set.
- Meanwhile, prepare the salad. In a small jug, mix the reserved pepper liquid with the vinegar. Put the salad leaves in a bowl and pour over the dressing; toss to coat.
- Scatter the remaining pepper over the tortilla. Cut into 4 squares and serve with the salad and tzatziki, if you like.
See more Picnic recipes