Roasted Pepper Tortilla

Roasted Pepper Tortilla  - Servings | 4

Ingredients

1 each red, orange, yellow and green pepper, deseeded

1 red onion, peeled and sliced

Fry Light

57g (2 oz) chorizo sausage, sliced (5 Syns Original / 8 Syns Green)

8 large eggs

salt and freshly ground black pepper

Method

1. Preheat the oven to 200C / 400F / Gas Mark 6. Cut each pepper into about six large pieces. Place the peppers and onion in a large roasting tin, spray with Fry Light and toss together. Roast for 15-20 minutes or until tender and charred at the edges.

2. Spray a 23cm / 9 inch non-stick round tin with Fry Light and line with baking parchment. Scatter the roasted vegetables over the base of the prepared tin and stir in the chorizo.

3. Beat the eggs, add the seasoning and pour over the vegetables and sausage. Bake in the oven for 15 minutes or until the top is golden and the eggs are set. Leave to cool slightly, before cutting into wedges and serving warm.