Pea, Chorizo & Potato Tortilla with Tomato Salsa Recipe | Birds Eye

Ingredients

• 2 Waxy potatoes (Desiree potatoes are good for this)
• 6 tablespoons Rapeseed oil
• 120 g Chorizo, diced into small pieces
• 1 Medium onion, peeled and finely sliced
• 8 Eggs, beaten
• 200 g Garden Peas 375g of frozen peas, blanched
• Sea salt
• Black pepper
• Tomato salsa:
• 4 Vine tomatoes, deseeded and diced
• 1 tablespoon Rapeseed oil
• 1 Small red onion, peeled and finely chopped
• Juice of 1 lime
• 1 tablespoon Fresh coriander, chopped