Spanish Tortilla with Chorizo

This soft potato tortilla was a hit in the kitchen, and my children loved it at home too. I gently simmer 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 peppers and green olives.

Chorizo, potato, white onion, yellow and red bell pepper, cucumber, cherry tomato, fresh parsley, green olives, free-range eggs, pepper and salt, sunflower oil.

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 dish 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 be used in the oven; transfer to an oven dish.

Energy134,31 kcal

Protein7,28 g

Fat4,83 g

of which saturated1,49 g

Carbohydrates12,57 g

Dietary fibre2,54 g

Salt0,49 g

Average weight: 275 g

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