Pea, Yorkshire Chorizo and Potato Tortilla with Tomato Salsa

“Continental meats don’t only come from overseas, The Yorkshire Chorizo Company makes original and picante chorizo using only the best cuts of British RSPCA Freedom Food Pork.” From The Great British Food Magazine June 2011.

pea and yorkshire chorizo tortilla

Perfect Picnic food: Pea & Chorizo Tortilla

SERVES: 6, PREPARE: 20 mins, COOK: 40 mins


  • 2 waxy potatoes (Desiree are good)
  • 6 tbsp rapeseed oil
  • 120g Yorkshire Chorizo, diced into small pieces
  • 1 medium onion, peeled and finely sliced
  • sea salt and black pepper
  • 8 eggs
  • 200g of fresh or frozen peas, blanched

For the tomato salsa:

  • 4 vine tomatoes, deseeded and diced
  • 1 tbsp rapeseed oil
  • 1 small red onion, peeled and finely chopped
  • juice of 1 lime
  • 1 tbsp fresh coriander, chopped
  • sea salt and black pepper

Preparation method

  1. peel the potatoes and slice them into thin rounds.  Place them in a clean tea towel and rub until dry
  2. heat 4 tablespoons of the rapeseed oil in a non-stick frying pan.  Tip in the chorizo and onion and fry gently to release the oils from the meat.  Cook for 2-3 minutes then scatter in the potato slices and season well with sea salt and black pepper.  Turn the heat down, cover the pan with a lid and let the mixture cook slowly for 20 minutes, shaking the pan well from time to time.
  3. Meanwhile whisk the eggs lightly in a large bowl (do not over beat) and season with sea salt and black pepper.  Stir in the peas.  When the potato mixture is cooked, quickly transfer it to the eggs in the bowl.
  4. Place the pan back on the hob, add the remaining 2 tablespoons of rapeseed oil and turn the heat to medium.  Mix the potato and egg mixture well before pouring it all back into the pan and turn the heat to it’s lowest setting, this will take 20 mins to cook. Every now and then draw the edge in gently with a pallet knife.  When the mixture is almost set on the top of the tortilla, remove from the heat and place a plate over the pan and invert both, so the tortilla is on the plate.  Ease the tortilla back into the pan and cook for a further 2 mins.  Turn off the heat and leave for a few minutes in the pan to set.
  5. Meanwhile, make the salsa by mixing all the ingredients together.  Stir lightly and season well with sea salt and black pepper. Place in a pot to serve.
  6. Turn the tortilla out of the pan onto a wooden board.  Leave to cool, cut into wedges.  Wrap in foil before packing into the picnic basket ready to enjoy later with the salsa.

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