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Chorizo, pepper and olive tortilla 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

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 281 calories / serving


  • 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 feta, crumbled
  • 1 tbsp chopped fresh flat-leaf parsley
  • green salad, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. Put the pan under the grill for 3 minutes or until just set.
  4. 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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