Slow-Cooker Red Pepper & Chorizo Tortilla

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    624

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 whatever dish you use fits completely inside your slow cooker!

recipe updated 8 Mar 2019

Ingredients

  • Water icon
    Water
    0ml
  • Potato icon
    Potato
    227g
  • Olive oil icon
    Olive oil
    0ml
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Chorizo icon
    Chorizo
    85g
  • Egg icon
    Egg
    300g
  • Milk icon
    Milk
    158ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Roasted red pepper icon
    Roasted red pepper
    70g
  • Water icon
    Water
    0ml

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Slow cooker bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Large saucepan

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside water: boiling
  3. Get a clean large saucepan
  4. Add water
  5. Boil
  6. Add potato
  7. Cook until tender
  8. Drain
  9. Slice lengthwise then set aside
  10. Get a clean ceramic baking dish
  11. Grease with olive oil
  12. Line with parchment paper
  13. Get a clean medium cast iron skillet
  14. Add olive oil
  15. Add prepared onion
  16. Add diced chorizo
  17. Fry until softened - 5 min, medium heat
  18. Get a clean large mixing bowl
  19. Add egg
  20. Add milk
  21. Add salt & pepper
  22. Beat until completely mixed
  23. Add drained, sliced roasted red pepper
  24. Transfer potatoes to mixture
  25. Transfer content of medium cast iron skillet to mixture
  26. Mix until well combined
  27. Transfer mixture to tortillas
  28. Cover with foil
  29. Transfer in slow cooker
  30. Pour prepared water halfway
  31. Cook until set - 2 hr 30 min, high heat
  32. Remove
  33. Peel
  34. Turn out onto work surface
  35. Slice immediately
  36. Serve
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