Spanish Tortilla Española with Chorizo
A savory and hearty Spanish classic, the Tortilla Española, enhanced with the robust flavors of chorizo.
Preparation
Get these tasks done before you start cooking.
Prepping the Ingredients
- 1
Slice Potatoes
Thinly slice the potatoes using a mandoline.
- 2
Chop Onion and Slice Chorizo
Finely chop the onion and slice the chorizo.
- 3
Beat Eggs
Crack the eggs into a large bowl and beat lightly with salt and pepper.
Cooking the Potatoes and Onions
- 1
Heat Oil
Heat 2 tbsp of olive oil in a non-stick skillet over medium heat.
- 2
Cook Potatoes and Onions
Add the sliced potatoes and onions, cooking until soft and lightly golden, about 15-20 minutes.
- 3
Drain and Combine
Drain off excess oil and transfer to the egg mixture.
Tip: Ensure potatoes are cooked through before adding to eggs. Let the potato-onion mixture cool slightly before combining with eggs to avoid scrambling.
How to Make Spanish Tortilla Española with Chorizo
Total time: 1 h 40 min · Yields 4 servings
- 1
Mix Ingredients
Combine the cooked potatoes and onions with the beaten eggs.
- 2
Cook Chorizo
In the same skillet, cook chorizo over medium heat for about 3-4 minutes.
- 3
Pour Mixture
Pour the egg mixture back into the skillet with the chorizo, spreading evenly.
- 4
Cook First Side
Cook the tortilla for 10 minutes on one side over medium-low heat.
- 5
Invert and Cook
After 10 minutes, invert the tortilla and cook the other side for 5 minutes over medium heat.
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