Smoky Spanish grain and Chorizo tortilla
A super quick and tasty lunch or supper – minimal effort for maximum taste.
By Sophie Michell, our Wellbeing Chef
Suitable for dairy-free
- 1 x 250g pouch of Smoky Spanish style Grains and Rice
- 1 onion, diced
- 150g of diced chorizo
- 1 tbsp. of olive oil
- 1 handful chopped parsley
- 6 eggs, whisked
- Salt and pepper
1.Heat up a small to medium non-stick frying pan. Add the oil, the onion and chorizo, then cook until the onion is translucent and the chorizo is starting to go golden.
2.Then add the Spanish grains and heat through for 5 mins. Finally whisk the eggs and parsley, season and pour over the grains and onions.
3.Let settle and cook for a minutes, then draw in the edges and bottom of the eggs. Re-set and cook for about 8 minutes, until cooked on the bottom and sides, then pop under a hot grill to finish off the cooking (cook until just set) then take out and cook.
4.Serve cold in wedges.
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