Chorizo, potato and pepper tortilla recipe
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- Serves 4
- 20 mins to prepare and 25 mins to cook
- 338 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1410kJ 338.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 22.1gProtein 18.9gFibre 2.7g
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- 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 theoreganoand some seasoning; beat until combined.
- Add most of the peppers,chorizoand 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
