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.
- 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.
- 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.
- 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.
- 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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