Spanish Tortilla Española with Chorizo
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
For the Garnishes
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
Spanish Tortilla Española with Chorizo
Spanish Tortilla Española with Chorizo
Plating & Serving
Carefully slide the tortilla onto a serving plate using a spatula. Garnish with fresh parsley and a sprinkle of smoked paprika for added color and flavor.