Tortilla traybake
- Holly Bell - Recipes From a Normal Mum
- Jun 7, 2015
- 2 min read
If a picnic food is to stink out the whole car it must be a delicious, welcome aroma. For as much as I adore an egg mayonnaise and cress sandwich I don’t want to share air with it on a long journey, such is its infectious nature. This tortilla traybake, however, is the perfect road trip companion. Yes it contains egg but there’s no unpleasant odour. Just piggy chorizo and fried onions; it’s almost the fug of the fairground. And the best bit – if you line the tray with foil there’s no washing up to ferry home.
INGREDIENTS
4 tablespoons olive oil
200g chorizo sausage, thinly sliced
2 large onions, peeled and thinly sliced
4 garlic cloves, peeled and crushed
1/2 teaspoon salt
1 red pepper, deseeded and thinly sliced
3 medium potatoes, peeled and very thinly sliced
5 large eggs
ground black pepper
METHOD
Preheat the oven to 190°C and line a 25 x 18 cm ovenproof dish or tray with foil or parchment lined foil. Heat 3 tablespoons of the oil in a non-stick pan and fry the chorizo, onions, garlic, salt and red pepper for about 5 minutes until starting to brown. Use a slotted spoon to remove the onions and peppers from the pan and place in the foil-lined dish. Add the remaining tablespoon of oil to the pan and fry the potatoes for 5 minutes, coating the slices in the oil well. Pour all of the mixture into the foil-lined dish. Use a spoon to mix the ingredients so that they’re evenly distributed, but be careful not to stab a hole in the foil.
Beat the eggs in a bowl with the black pepper and pour over the chorizo and vegetable mix. Use your spoon to encourage the egg to distribute evenly, then bake for 20–25 minutes or until the egg is firm and the top of the tortilla is brown. If there are any leftovers, this is an excellent lunchbox surprise.
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