Slow-Cooker Red Pepper & Chorizo Tortilla

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recipe by Sara Lewis https://www.lovefood.com/profile/139037/sara-lewis

  • Time icon
    Total Time
    3hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    338

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 28 Aug 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Water icon
    Water
    as needed
  • Water icon
    Water
    as needed
  • Potato icon
    Potato
  • Olive oil icon
    Olive oil
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Chorizo icon
    Chorizo
    ¼ cup
  • Egg icon
    Egg
    6 (300g)
  • Milk icon
    Milk
    ¾ cup (158ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Roasted red pepper icon
    Roasted red pepper
    about ½ cup (70g)

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