Chicken and Piquante Pepper Tortilla

cook 30 mins
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 250 g (8 oz) chicken thigh meat, thinly sliced
  • 5 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary leaves
  • 375 g (12 oz) jar piquante peppers, drained
  • 5 eggs, beaten
  • salt and pepper
  • Heat the oil in a large, heavy-based frying pan, about 25 cm (10 inches) across, and cook the onion and chicken for 8–10 minutes over a moderately high heat or until soft and cooked through. Add the parsley, rosemary and peppers and stir and cook for a further 2 minutes.
  • Beat the eggs in a jug with plenty of salt and pepper. Pour over the chicken and onions and cook gently over a low heat for 5 minutes until the base is set. Place under a preheated hot grill to cook the top for 4–5 minutes until just set. Serve cut into wedges with a simple salad and crusty bread, if liked.
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