EIWITRIJK RECEPT · FASE 3 · LUNCH

Spanish tortilla part 2 with peppers and light chorizo

Phase 3 Spanish tortilla with potato, peppers and lean chorizo, protein-rich and nice cold.

50 min totaal 4 porties 428 kcal p.p. 27 g protein

This Spanish tortilla part 2 with peppers and light chorizo builds on the classic and gives it extra kick. Gently fried potato slices, sweet peppers and lean chorizo come together in a thick, sturdy egg mixture that's delicious both warm and cold. A real meal-prep classic with a Spanish heart.

In Phase 3 there's room for more carbohydrates, and the waxy potato fills that role nicely with slow-release energy. Eggs, quark and light chorizo together deliver a generous protein portion, whilst the lean chorizo keeps the flavour on point without unnecessary fat. That balance between protein and carbohydrates fits perfectly within a protein diet and keeps you satisfied for longer. So you enjoy a full dish that stays in balance.

Lovely with a fresh tomato salad with onion or a spoonful of tangy light aioli alongside. Sliced into wedges, you can pair this protein-rich tortilla perfectly with a handful of mixed salad.

Zo maak je het

  1. Fry the potato slices with the onion gently in a pan with the olive oil.
  2. Add the pepper and chorizo and fry for 4 minutes more.
  3. Whisk the eggs together with the quark, pepper and salt.
  4. Pour the egg mixture over the vegetables in the pan and fry over a low heat until the base is firm.
  5. Turn the tortilla over with a plate and fry the other side for 5 minutes.
  6. Let cool and cut into wedges to serve warm or cold.

Bewaren

Store the tortilla covered in the fridge and eat within three days. Cold in slices, it's ideal as a lunch on the go or from the meal-prep box.

Variatietips

Replace the chorizo with lean chicken sausage or smoked turkey. A handful of peas or finely diced courgette through the batter makes the tortilla even more colourful.

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