Potato, egg and chorizo tortilla recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 410 calories / serving
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183940 potato, egg and chorizo tortilla HERO

Pre-heat the oven to 180°C. Line an 8 inch springform square cake tin with nonstick baking paper on the base.

Heat the olive oil in a casserole dish over a medium heat until hot. Sweat the onion and potato for 8-10 minutes, stirring occasionally until softened. Add the chorizo and continue to cook for 3-4 minutes.

Meanwhile, whisk together the eggs, milk and seasoning in a bowl. Spoon the potato mixture into the base of the cake tin, then sprinkle over the chopped olives. Pour over the egg mixture.

Bake for 15-20 minutes until the egg is set and coloured on top. Remove once set and coloured and leave to stand in the tin for 5 minutes. Turn out from the cake tin when you are ready to serve.

Cut into square potions and arrange on serving plates. Garnish with a few pea shoots before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml olive oil
  • 3 large Maris Piper potatoes, peeled and finely diced
  • 1 onion, finely diced
  • 150g chorizo, chopped
  • 50g pitted black olives, chopped
  • 6 large eggs
  • 200ml whole milk
  • pea shoots, to garnish
  • salt
  • pepper
  • Energy 1715kj 410kcal 21%
  • Fat 26g 37%
  • Saturates 7g 35%
  • Sugars 6g 7%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 32.4g Protein 13.5g Fibre 3.8g


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