Roast Cherry Tomato and Chorizo Tortilla

Perfect for lunch hot, perfect to take on a picnic cold, perfect as a starter and once the little bit of prep is done for the tomatoes there’s nothing to it just bung it all in the oven.

I use my slow roasted cherry tomato recipe for the roasted tomatoes as I always have it in the fridge but if you don’t have you can just simply roast them separately.

Ingredients

3 sliced onions
1 sliced spicy chorizo
500g of cherry tomatoes
12 beaten eggs
Salt and pepper

Method

If you’re not using already prepared roasted tomatoes then you’ll need to start by tossing the whole tomatoes, sliced onions and chorizo in an oven proof dish and roast for 160°C for an hour. I know this sounds like a lot of work but it can be done hours in advance or even the day in advance and just kept in the fridge. I use one of my many terracotta dishes which you will hear me rave about often.
Into the beaten eggs gently stir the tomato mixture then pour into a non stick oven proof frying pan. You shouldn’t need it if your pan is a good non stick one but if it’s not just heat a little bit of oil or butter in the pan first.
Pre-heat the oven to 180°C
Place over a moderate heat for 3 or 4 minutes then put directly in the oven
for around 30 minutes then turn out onto a serving plate.

Roast Cherry Tomato and Chorizo Tortilla

Ingredients

Method

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