Skip to content
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


  • 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

  • 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


  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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.