Slow-Cooker Red Pepper & Chorizo Tortilla
Serves
4
Total Time
3hrs 5mins
Calories
339
Spicy chorizo and sweet, tender red bell peppers pair beautifully in this simple slow-cooked tortilla recipe. This tortilla is just as good cold as it is hot, making it the ideal lunchbox filler. Make sure what...
- Onion1chopped
- Wateras neededboiling
- Wateras needed
- Potato225 g
- Olive oilas needed
- Olive oil1 tablespoon
- Chorizo85 gdiced
- Egg6
- Milk160 ml
- Salt & pepperas needed
- Roasted red pepper70 gdrained, sliced
Ingredients
- 1. Bring water to boil in a clean large saucepan
- 2. Add potato and cook until tender
- 3. Drain, slice lengthwise then set aside
- 4. Grease a clean ceramic baking dish with olive oil
- 5. Line with parchment paper
- 6. Add olive oil, onion and chorizo to a clean medium cast iron skillet
- 7. Fry until softened - 5 min, medium heat
- 8. Add egg, milk and salt & pepper to a clean large mixing bowl and beat until completely mixed
- 9. Mix in roasted red pepper and fried chorizo
- 10. Add sliced potatoes and transfer mixture to ceramic baking dish
- 11. Cover ceramic baking dish with foil
- 12. Put the baking dish inside of the slow cooker bowl
- 13. Pour water into the slow cooker bowl halfway
- 14. Cook tortilla until set - 2 hr 30 min, high heat
- 15. Lift dish out of the slow cooker pot using a dish towel and remove the foil
- 16. Loosen the edge of the tortilla with a knife and turn on a serving plate
- 17. Slice and serve
Method
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