Chorizo, pepper and feta tortilla recipe
Ingredients
- 1tbsp sunflower oil
- 1 medium onions, finely chopped
- 1 clove garlic, thinly sliced
- 1 red pepper, deseeded and cut into chunks
- 100g frozen peas
- 100g (3½oz) chorizo, cut into chunks
- 250g (8oz) cooked baby potatoes
- 100g (3½oz) cooked green beans, chopped into short lengths
- 200g feta cheese, cut into cubes
- 6 large eggs
- 2tbsp fresh parsley, finely chopped
- green salad, to serve
Each serving contains
- Energy
- 2045kJ 491.0kcal
- Fat
- 31g
- Saturates
- 13g
- Salt
- 2.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 20.4gProtein 29.8gFibre 5.3g
Method
- Heat the oil in a medium, ovenproof pan and cook the onions, garlic and peppers for 8-10 minutes until softened and lightly coloured. Add the chorizo and potatoes. Cook for 2-3 minutes, stirring, then add the peas and the green beans. Stir over a medium heat for a minute or so. Scatter the feta into the pan and toss gently.
- Beat the eggs with a pinch of salt and plenty of freshly ground black pepper. Add the parsley, then carefully pour the mixture into the pan. Cook the tortilla over a low heat, without stirring, for 10 minutes or until almost set. Preheat the grill.
- Transfer the pan to the grill and cook the tortilla under a medium-hot heat for 5-10 minutes until just set (to check, insert a knife into the middle - there should be no runny egg).
- When done, loosen the edges and turn out onto a board. Cut into wedges and serve warm with a green salad.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
