Chorizo pancake with egg and spinach

Step by step:

1. Preheat the oven to 220 degrees. Place the peppers in a baking dish, sprinkle them with a little olive oil and cook them for 45 minutes. After 45 minutes we put them directly into a plastic bag to tie them tightly. We wait 10 minutes to be able to remove the skin and seeds more comfortably. 2. Chop the peppers in the blender, add the paprika powder and the almonds until a smooth puree is obtained. 3. Place the spinach in a frying pan with a little oil and let it shrink. Let it cool and squeeze out as much liquid as possible. 4. Add the mixture on the four slices of bread. Put a slice of cheese on top and then cover it with the rest of the roasted peppers and spinach. 5. Divide the slices of chorizo on the bread and cover with the last slice of cheese and another slice of bread. Finally add the pesto rosso. 6. Heat the sandwich in a toaster, grill or frying pan until golden brown on the outside and the cheese is melted on the inside. 7. Cut the sandwiches in half and serve them.

Breakfast

Chorizo pancake with egg and spinach

Step by step:

Ingredients:

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