Chorizo & Red Pepper Tortilla Recipe

The tortilla I am referring to is not a flat pancake stuffed with everything you can get your hands on.  The Spanish tortilla translates as omelette. It's great comfort food, served warm or cold for breakfast, lunch or dinner.

Chorizo and pepper tortilla is a quick and easy dish for those days when you don't have much time to cook. Ideal to please the guests who arrived suddenly, with something simple and delicious. This is a perfect tapa to accompany with wine or beer; one has the assumption that tortillas have existed since prehistoric times. This egg-based dish has different ways of being made according to the different regions: tortilla de patatas in Spain, omelette in France, frittata in Italy, Fu Yung in China and so on all over the world. Many countries have one or several versions of this classic recipe.


Eggs are a complete food that should not be missing from any pantry. They contain macro and micro nutrients; they are rich in protein, fatty acids and minerals. They contain vitamins A, D, E, B12, folic acid, rivoflavin and phosphorus, among several other active ingredients. Egg consumption also helps the absorption of iron, ideal for strengthening our bones.

Chorizo and pepper omelettes are always a guaranteed success. Easy and quick to make, delicious, full of proteins and perfect for tapas or a lunch, accompanied by a green salad. Don't hesitate and prepare this delicious tortilla as soon as possible.Writing today's blog has given me inspiration to go and to try a tortilla with Asian flavours.

Now, where was that lemongrass....?

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serves: 8

Ingredients:
3 tbsp olive oil
1 medium onion, sliced
1 red pepper, roughly chopped
200g pre-cooked chorizo, thinly sliced
400g of potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon of salt
1/2 teaspoon freshly ground black pepper
8 eggs

1. Heat oil in a large saute pan over medium high heat. Add the onions and red pepper and cook until tender. Add the chorizo, potatoes, garlic, and cilantro, stirring carefully. Season with salt and pepper.

2. In a large bowl whisk the eggs with a pinch of salt. Add the eggs to the pan with the chorizo mixture. Stir gently with a spatula allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath.

3. When the eggs are mostly set, place the pan in the oven for about 5 minutes until it has set on top.

4. Remove from oven. Cut into wedges and serve.

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