Spanish Tortilla with Chorizo

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

Chorizo, white onion, cucumber, red pepper, vine tomatoes, 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 ovenproof dish for 10 minutes (1 person) to 15 minutes (2 or more persons). Then heat for a further 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