Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chorizo, pepper and olive tortilla recipe

7 ratings

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. See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

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

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.