## Spanish Brunch Delight: Chorizo and Red Pepper Tortilla with Fresh Herb Salad
Hey there, fellow food enthusiasts! Al here from Al’s Cooking Blog. Today, I’m super excited to share a recipe that’s quickly become a favorite for our family weekend brunches: Chorizo and Red Pepper Tortilla with a Fresh Herb Salad. It’s a delightful Spanish-inspired dish that’s bursting with flavour and perfect for feeding a hungry crowd.
### Why This Dish?
With four kids running around, weekend mornings can get pretty hectic. That’s why I adore recipes like this one. It’s hearty, packed with protein, and loaded with vibrant vegetables. Plus, it’s all cooked in one pan, making cleanup a breeze. What more could you ask for on a busy Sunday morning?
### Kitchen Adventures
Let’s talk about the star of the show—chorizo. Oh, how I love the rich, smokey flavor it brings to this dish. Paired with sweet red bell peppers and tender potatoes, the combination is just mouth-watering. The fresh herb salad on the side adds a refreshing contrast that complements the tortilla perfectly. The best part? It’s a dish that can be enjoyed warm or at room temperature, making it incredibly versatile.
Before we dive into the recipe, I want to share a little tradition we have at home. Whenever we make this tortilla, the entire family pitches in. My kids love to whisk the eggs and arrange the salad while I handle the stovetop duties. It’s a fun way to spend quality time together and teach them a bit about cooking.
### The Ingredients
Here’s everything you’ll need to whip up this delicious Spanish brunch delight:
– 6 large eggs
– 200g chorizo, sliced
– 1 large red bell pepper, diced
– 1 medium onion, finely chopped
– 2 medium potatoes, thinly sliced
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 50g mixed fresh herbs (parsley, mint, and chives), chopped
– 100g mixed salad greens
– 1 small cucumber, sliced
– 10 cherry tomatoes, halved
– 1 tablespoon lemon juice
– 2 tablespoons extra-virgin olive oil (for the salad)
– Salt and pepper to taste (for the salad)
### Method
1. **Prepare the Tortilla:**
– **Potatoes:** Heat 2 tablespoons of olive oil in a large, ovenproof frying pan over medium heat. Add the thinly sliced potatoes and cook for about 10 minutes, turning occasionally, until they are tender and slightly golden. Transfer potatoes to a plate.
– **Chorizo & Veggies:** In the same pan, add the sliced chorizo and cook for 4-5 minutes until it releases its oils. Add the finely chopped onion and diced red bell pepper, cooking for an additional 5 minutes until softened.
– **Mix Ingredients:** Return the potatoes to the pan and sprinkle smoked paprika over the mixture. Season with salt and pepper to taste. Stir well to combine all ingredients.
2. **Prepare the Egg Mixture:**
– In a large bowl, beat the eggs until combined. Pour the eggs over the chorizo, potato, and pepper mixture in the pan. Reduce the heat to low and let the tortilla cook for 5-7 minutes until the edges start to set.
3. **Bake the Tortilla:**
– Preheat your oven to 180°C (350°F). Transfer the frying pan to the preheated oven and bake the tortilla for 12-15 minutes until the center is fully set and the top is golden.
4. **Prepare the Herb Salad:**
– While the tortilla is baking, prepare the salad by combining the mixed fresh herbs, salad greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
– In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
5. **Serve:**
– Remove the tortilla from the oven and let it cool for a few minutes before slicing it into wedges. Serve warm or at room temperature alongside the fresh herb salad. Enjoy!
### In Conclusion
There you have it—a Spanish brunch delight that fits seamlessly into a busy household’s weekend routine. It’s wholesome, flavourful, and a great way to bring the family together around the table. Give this Chorizo and Red Pepper Tortilla a try, and let me know how it turns out! I’d love to hear your thoughts and any tweaks you made to the recipe.
Until next time, happy cooking!
Cheers,
Al
Ingredients
– 6 large eggs
– 200g chorizo, sliced
– 1 large red bell pepper, diced
– 1 medium onion, finely chopped
– 2 medium potatoes, thinly sliced
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 50g mixed fresh herbs (parsley, mint, and chives), chopped
– 100g mixed salad greens
– 1 small cucumber, sliced
– 10 cherry tomatoes, halved
– 1 tablespoon lemon juice
– 2 tablespoons extra-virgin olive oil (for the salad)
– Salt and pepper to taste (for the salad)
Method
1. **Prepare the Tortilla:**
– **Potatoes:** Heat 2 tablespoons of olive oil in a large, ovenproof frying pan over medium heat. Add the thinly sliced potatoes and cook for about 10 minutes, turning occasionally, until they are tender and slightly golden. Transfer potatoes to a plate.
– **Chorizo & Veggies:** In the same pan, add the sliced chorizo and cook for 4-5 minutes until it releases its oils. Add the finely chopped onion and diced red bell pepper, cooking for an additional 5 minutes until softened.
– **Mix Ingredients:** Return the potatoes to the pan and sprinkle smoked paprika over the mixture. Season with salt and pepper to taste. Stir well to combine all ingredients.
2. **Prepare the Egg Mixture:**
– In a large bowl, beat the eggs until combined. Pour the eggs over the chorizo, potato, and pepper mixture in the pan. Reduce the heat to low and let the tortilla cook for 5-7 minutes until the edges start to set.
3. **Bake the Tortilla:**
– Preheat your oven to 180°C (350°F). Transfer the frying pan to the preheated oven and bake the tortilla for 12-15 minutes until the center is fully set and the top is golden.
4. **Prepare the Herb Salad:**
– While the tortilla is baking, prepare the salad by combining the mixed fresh herbs, salad greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
– In a small bowl, whisk together the lemon juice, extra-virgin olive oil, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
5. **Serve:**
– Remove the tortilla from the oven and let it cool for a few minutes before slicing it into wedges. Serve warm or at room temperature alongside the fresh herb salad. Enjoy!
