CHORIZO AND PEPPER TORTILLA WITH ALIOLI
Chorizo RecipesSpanish Recipes
This tortilla recipe is a fresh spin on the traditional tortilla. Created by Sophie at the Corner Plot, it is packed full of flavour using Brindisa chorizo.

Method

  1. Heat a large frying pan over medium-high heat with a splash of vegetable oil. Add the onion and cook over a low heat for 15-20 mins until soft and caramelized at the edges. Remove onion from the pan and set aside.
  2. Add the extra virgin olive oil and remaining vegetable oil to the pan and set over a medium heat. Carefully slide in the potatoes and cook very gently for 20 to 25 minutes until the potatoes are soft when pierced with a knife. Remove potatoes with a slotted spoon and place in a strainer to allow the excess oil to drip off. Allow to cool for a few minutes.
  3. Remove all except 1 tbsp of the oil from the pan. Fry the chorizo and pepper until the fat runs and the chorizo starts to caramelise. Remove from the pan and add to the potatoes.
  4. In a large bowl, beat the eggs and season well with salt and pepper. Add the potato, onion, peppers and chorizo and stirgently.
  5. Heat 2 tbsp vegetable oil over high heat in a 26cm non-stick pan. When hot, add egg-potato mixture and turn the heat to low. For the next minute, draw the egg mix from the edge to the centre of the pan to start to cook the mix evenly. Leave the omelette to cook for4 to 6 min. Raise the edge to see if the base has achieved a light golden colour.
  6. Take a large plate and place face down over the pan. Flip in one quick motion, then slide the tortilla back into the pan and cook over low for about 3min.
  7. Slide tortilla out of the pan and onto a serving plate. Let cool a bit before serving with the alioli and a fresh green salad.

Chorizo And Pepper Tortilla With Alioli

Cooking timeCooking time: 45 mins
Ready in: 1 hour 15 mins
Prep time: 20 mins
Serves: 2 people
This tortilla recipe is a fresh spin on the traditional tortilla. Created by Sophie at the Corner Plot, it is packed full of flavour using Brindisa chorizo.

Ingredients

Brindisa products

80 ml extra virgin olive oil
2 cooking chorizo
1 red pepper, deseeded and sliced
1 jar of alioli

Other products

1 large onion, peeled, halved and thinly sliced
160ml vegetable oil
1kg potatoes, peeled and sliced (3-4cm thick)
6 large free-range eggs
Fresh ground black pepper and sea salt

Shop the recipe - 4 products available

Brinidsa North & South Olive Oil Brindisa Spanish Foods
Brindisa North & South Olive Oil 1L
An extra virgin olive oil produced in Navarra. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish.  
(6)
£19.25
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chorizo sausages on a marble board, vibrant red and two candy beetroot
Brindisa Mild Cooking Chorizo, 6 pieces
Gentle paprika warmth and richness. Traditional style cooking chorizo. Great on the parilla grill. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached in wine or cider, or casseroled with equally good results.  The flavour is pleasingly meaty, the texture is firm. Each pack contains six pieces with an approximate weight of 350g
(23)
£6.95
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Navarrico Piquillo Pepper Strips Brindisa Spanish FoodsNavarrico Piquillo Pepper Strips Brindisa Spanish Foods
Navarrico Lodosa Piquillo Pepper Strips, 390g
Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled by hand. The strips are a byproduct of the peeling and their flavour is intense, sweet and mildly piquant.
(8)
£9.25
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Finca la barca alioli garlic mayonnaise
Smoked Alioli, 115g
Creamy, luxurious garlic mayonnaise, lightly smoked. Fantastic for sandwiches & grilled meats. A rich and indulgent alioli made using oak-smoked olive oil from Toledo. This oil is naturally smoked over the fires that are used to dry the peppers which make Pimentón de la Vera. The garlic gives it an intense aroma and a full, savoury flavour and this condiment is traditionally served alongside paella, arroz negro and other rice dishes. It is also a delicious accompaniment to grilled meats or with simple boiled vegetables. Alternatively use it instead of mayonnaise for use in sandwiches, particularly with fish or chicken.
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£4.25
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Method

  1. Heat a large frying pan over medium-high heat with a splash of vegetable oil. Add the onion and cook over a low heat for 15-20 mins until soft and caramelized at the edges. Remove onion from the pan and set aside.
  2. Add the extra virgin olive oil and remaining vegetable oil to the pan and set over a medium heat. Carefully slide in the potatoes and cook very gently for 20 to 25 minutes until the potatoes are soft when pierced with a knife. Remove potatoes with a slotted spoon and place in a strainer to allow the excess oil to drip off. Allow to cool for a few minutes.
  3. Remove all except 1 tbsp of the oil from the pan. Fry the chorizo and pepper until the fat runs and the chorizo starts to caramelise. Remove from the pan and add to the potatoes.
  4. In a large bowl, beat the eggs and season well with salt and pepper. Add the potato, onion, peppers and chorizo and stirgently.
  5. Heat 2 tbsp vegetable oil over high heat in a 26cm non-stick pan. When hot, add egg-potato mixture and turn the heat to low. For the next minute, draw the egg mix from the edge to the centre of the pan to start to cook the mix evenly. Leave the omelette to cook for4 to 6 min. Raise the edge to see if the base has achieved a light golden colour.
  6. Take a large plate and place face down over the pan. Flip in one quick motion, then slide the tortilla back into the pan and cook over low for about 3min.
  7. Slide tortilla out of the pan and onto a serving plate. Let cool a bit before serving with the alioli and a fresh green salad.

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Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
Chocolate Sardines 24g
Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
(3)
£2.65
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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Jar of Ortiz Sardines a la Antigua in Olive Oil
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Ortiz Sardines in Olive Oil, 190g
Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.
(6)
£8.25
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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