Chorizo, pepper and olive tortilla recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 281 calories / serving
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Putting a tangy twist on a tortilla; we recommend a piquant blend of chorizo, pepper and olives to really give a bit of summer zing.

Preheat the grill to medium-high. Fry the chorizo slices in a 20cm (8in) heavy-based, ovenproof frying pan until golden, remove with a slotted spoon and drain on kitchen paper.

Add the onion and pepper and fry for 4 minutes or until softened. Drain any excess oil but leave the peppers and onions in the pan. Return the chorizo to the pan and pour over the beaten eggs. Scatter over the olives and feta and put over a low heat and cook for 10 minutes.

Put the pan under the grill for 3 minutes or until just set.

Leave to cool in the frying pan for 10 minutes before inverting onto a plate, scatter with parsley and cut into wedges. Serve with a large green salad.

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  • Ingredients

  • 100g (3 1/2oz) cooking chorizo, thickly sliced
  • 1 small red onion, sliced
  • 1/2 red pepper, deseeded and sliced
  • 6 eggs, beaten
  • 40g (1 1/2oz) pitted black olives
  • 50g (2oz) feta, crumbled
  • 1 tbsp chopped fresh flat-leaf parsley
  • green salad, to serve
  • Energy 1170kj 281kcal 14%
  • Fat 22g 31%
  • Saturates 8g 38%
  • Sugars 2g 3%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 3.4g Protein 19.3g Fibre 1.2g


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