Spanish Tortilla with Chorizo

This soft potato tortilla was a hit in the kitchen, and my children were also enthusiastic about it at home. I gently stew the potatoes until just tender before making the tortilla with chorizo and eggs. I serve it alongside a refreshing salad of raw vegetables with bell pepper and cucumber.

chorizo [lactose, milk], white onion, cucumber, red bell pepper, cherry tomato, potato, fresh parsley, pasteurised free-range egg, pepper and salt.

Allergens: ei, koemelk, lactose.

Microwave

Heat the potato tortilla loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-20 minMarleen's choice

Preheat the potato tortilla covered with aluminium foil or an oven-safe plate for 10 minutes (1 person) to 15 minutes (2 or more persons). Then heat for an additional 5 minutes uncovered. Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy134,31 kcal

Fat4,83 g

of which saturated1,49 g

Carbohydrates12,57 g

Dietary fibre2,54 g

Protein7,28 g

Salt0,49 g

Average weight: 275 g