Chorizo ​​Tortilla Recipe with Roasted Pepper and Potato

Chorizo ​​tortilla recipe with roasted pepper and potato. Perfect breakfast, quick and easy to start the day well.

What you will need:

– 1 potato

– 1 sausage

– 1 red bell pepper

– 2 eggs (free range organic, of course)

– 50ml of cream

– butter

– salt and pepper

– Rocket if desired

– Whole toast

Method:

Beat the eggs with a whisk and add the cream and salt and pepper.

Oil the pepper and place in a medium oven for about ten minutes. Remove and place in a metal container covered with plastic and put it in the refrigerator. As the pepper cools, the skin will be easy to remove with your fingers. Remove the seeds and cut into small pieces.

Cut the potato into cubes and then boil until soft.

Cut the chorizo ​​​​into small pieces and add to a cold pan without oil. Cook over medium heat until fat has melted. Add the cooked bell pepper and potato and cook until golden brown.

Add a knob of butter and then add the egg mixture. Allow a skin to form on the bottom and lower the pan to form a cigar shape. The key to the tortilla sticking to the pan will be the amount of butter added and the quality of the pan. It is highly recommended to use a non-stick Teflon coated pan or a well-seasoned omelet pan.

Drizzle remaining butter over tortilla to serve and garnish with seasoned arugula if desired.

Serve with a slice of good quality whole wheat or rye toast.