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Chorizo, pepper and feta tortilla recipe

Chorizo, pepper and feta tortilla recipe

19 ratings

See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 491 calories / serving
  • Gluten-free

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
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2045kj
    491kcal     25%

  • Fat

    31g 44%

  • Saturates

    13g 65%

  • Sugars

    8g 9%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 20.4g Protein 29.8g Fibre 5.3g

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.

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