Spanish Tortilla Española with Chorizo

Name: Spanish Tortilla Española with Chorizo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 medium potatoes; 1 medium onion; 6 large eggs; 150g chorizo; 3 tbsp olive oil; Salt and pepper; Fresh parsley; Smoked paprika

Traditional Spanish Omelet with a Savory Twist

A savory and hearty Spanish classic, the Tortilla Española, enhanced with the robust flavors of chorizo.

1 h 15 min
4
Intermediate

Ingredients

For the Tortilla

4 medium potatoes

peeled and thinly sliced

1 medium onion

finely chopped

6 large eggs

150g chorizo

sliced

3 tbsp olive oil

Salt and pepper

to taste

For the Garnishes

Fresh parsley

chopped

Smoked paprika

Preparation

Prepping the Ingredients

Slice Potatoes

Thinly slice the potatoes using a mandoline.

Chop Onion and Slice Chorizo

Finely chop the onion and slice the chorizo.

Beat Eggs

Crack the eggs into a large bowl and beat lightly with salt and pepper.

Cooking the Potatoes and Onions

Heat Oil

Heat 2 tbsp of olive oil in a non-stick skillet over medium heat.

Cook Potatoes and Onions

Add the sliced potatoes and onions, cooking until soft and lightly golden, about 15-20 minutes.

Drain and Combine

Drain off excess oil and transfer to the egg mixture.

Ensure potatoes are cooked through before adding to eggs. Let the potato-onion mixture cool slightly before combining with eggs to avoid scrambling.

Cooking Process

Mix Ingredients

Combine the cooked potatoes and onions with the beaten eggs.

Cook Chorizo

In the same skillet, cook chorizo over medium heat for about 3-4 minutes.

Pour Mixture

Pour the egg mixture back into the skillet with the chorizo, spreading evenly.

Cook First Side

Cook the tortilla for 10 minutes on one side over medium-low heat.

Invert and Cook

After 10 minutes, invert the tortilla and cook the other side for 5 minutes over medium heat.

Plating & Serving