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Chorizo, potato and pepper tortilla recipe

Chorizo, potato and pepper tortilla recipe

18 ratings

Jazz up your picnic with this flavour-packed tortilla, made with spicy chorizo, new potatoes and sweet, roasted peppers. Serve with a simple mixed leaf salad for a delicious light lunch. This recipe uses cooked new potatoes (such as Jersey Royals), so is a great way to use up leftovers from another meal. See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 338 calories / serving
  • Healthy


  • 1/2 tbsp olive oil, for greasing
  • 2 tsp dried oregano
  • 6 eggs
  • 1 x 480g jar roasted red peppers, drained and chopped, plus 1 tbsp liquid reserved
  • 1 x 80g pack spicy sliced chorizo
  • 400g (13oz) cooked new potatoes, sliced
  • tzatziki, to serve (optional)

For the salad

  • 1 tbsp red wine or sherry vinegar
  • 90g bag mixed salad leaves
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 29%
  • Sugars

    2g 2%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 22.1g Protein 18.9g Fibre 2.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 20-22cm (8-9in) square baking tin. Crack the eggs into a large bowl. Add the oregano and some seasoning; beat until combined.
  2. Add most of the peppers, chorizo and potato to the egg mixture. Pour into the prepared tin and bake for 20-25 mins, until set.
  3. Meanwhile, prepare the salad. In a small jug, mix the reserved pepper liquid with the vinegar. Put the salad leaves in a bowl and pour over the dressing; toss to coat.
  4. Scatter the remaining pepper over the tortilla. Cut into 4 squares and serve with the salad and tzatziki, if you like.

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