• 75g diced chorizo
  • 1 small onion, finely chopped
  • 1 green pepper, cut into 1cm pieces
  • 3 tbsp olive oil
  • 350g sweet potatoes, peeled and cut into 1½cm cubes
  • 5 medium eggs
  • 1 tsp paprika
  • 25g light mature cheddar, grated
  • 100g watercress, spinach and rocket salad


  1. 1

    Preheat the grill to high. Heat a 20-21cm non-stick, lidded, ovenproof frying pan over a medium-high heat and add the chorizo. Fry for 5 minutes, until crisp, stirring frequently. Remove the chorizo with a slotted spoon and place in a large bowl.  

  2. 2

    Add the onion and green pepper to the pan and cook for 5 minutes, until starting to soften. Add the olive oil and sweet potatoes to the pan. Cook for 2 minutes, then reduce the heat to low and cover the pan with a tight-fitting lid. Cook for a further 15 minutes.

  3. 3

    Meanwhile, add the eggs, paprika and cheddar to the bowl with the chorizo. Season to taste and whisk together.

  4. 4

    Once the vegetables have softened, remove them from the pan with a slotted spoon and add them to the bowl with the eggs. Mix to combine. Drain off all but 1 tbsp of oil from the pan.

  5. 5

    Add the potato mixture back to the pan and place on a medium heat. Cook for 2-3 minutes until the bottom has set and is golden. Place the pan under the grill and cook for a further 3-5 minutes, until the top is nice and golden and the tortilla is set. Serve warm or cold cut into wedges with the salad.

Nutritional Details

Each serving provides
  • Energy 1352kj 323kcal 16%
  • Fat 20.4g 29%
  • Saturates 5.7g 29%
  • Sugars 6.3g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

17.6g carbohydrate 3.1g fibre 15.8g protein

Also in these Scrapbooks

Back to top