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Roasted pepper tortilla
Ingredients 1 each of red, orange, yellow and green pepper, deseeded Preheat oven to 200C, 400F or gas mark 6. Cut each pepper into 6 and place in a roasting tin with onion and toss in 2 tsp olive oil. Roast for 15 to 20 minutes, until tender and lightly charred. Lightly oil a 23 cm (9 in) non-stick round tin and line with baking parchment. Scatter over roasted vegetables and chorizo. Beat eggs with salt and pepper and pour over. Bake for 15 minutes, or until set and golden. Cool before cutting. |
