Whenever I used to think about Spanish tortilla, I imagined it as one of those dishes best left to Spanish grandmothers and seasoned tapas chefs. Those neat layers of potato, the creamy centre, the deep flavour, and above all that perfectly rounded shape felt almost impossible to achieve at home. But once I made my first tortilla, I realised how wrong I was. With a bit of patience, a willingness to get a few pans dirty, and plenty of love, tortilla becomes one of the most rewarding dishes you can cook.
There are many versions of tortilla Española, from the classic potato-only one to the famously debated potato-and-onion version. This Spanish tortilla with chorizo recipe is my personal favourite. The smoky richness of the chorizo adds depth and warmth, turning a humble tortilla into something truly irresistible and perfect for sharing.
Ingredients for the Spanish Tortilla with Chorizo Recipe
This tortilla is made with simple, everyday ingredients that come together beautifully. Potatoes form the base of the dish and should be sliced thinly so they cook evenly and become tender without crisping. Eggs bind everything together and create that creamy interior. Onion adds sweetness, while fresh chorizo brings that meaty punch that elevates the whole tortilla. A pinch of sweet paprika enhances the flavour, and good olive oil is essential for frying, as it plays a big role in the final taste.
How to Make Spanish Tortilla Recipe
Begin by slicing the potatoes into thin, even slices and placing them in a bowl with a generous amount of salt. Let them sit for a few minutes while you heat plenty of olive oil in a pan over low heat. Add the potatoes and cook them gently, stirring from time to time so they soften evenly without browning or breaking apart.
While the potatoes cook, fry the thinly sliced onion and the chorizo, cut into half-moons, in a separate pan until the onion is soft and the chorizo has released its flavorful oil. In a large bowl, crack the eggs, season them with salt and pepper, add the paprika, and beat until fluffy.
Once the potatoes are soft but still holding their shape, drain them and add them to the bowl with the eggs. Gently fold in the fried onion and chorizo, taking care not to break the potatoes. Heat a clean pan with a light brush of olive oil, pour in the mixture, and cook over medium-low heat until the bottom is set. Place a plate over the pan and carefully flip the tortilla, then slide it back into the pan to cook the other side until just set. The centre should remain slightly creamy.
Serve the tortilla hot or cold, accompanied by fresh tomatoes and aioli.
Notes and Tips:
- The key to a great tortilla is patience. Cooking the potatoes slowly ensures a soft, silky texture rather than crisp edges.
- Fresh chorizo works best here, as it melts into the tortilla and distributes its flavour evenly.
- When flipping the tortilla, confidence is everything as any hesitation makes it harder than it needs to be.
- If you prefer a runnier centre, reduce the cooking time slightly on the second side.
Spanish Tortilla with Chorizo Recipe
Ingredients
- 2-3 medium potatoes thinly sliced
- 4 large eggs
- 1 onion thinly sliced
- 2 fresh chorizo sausages
- 1 pinch sweet paprika
- salt and pepper to taste
- olive oil for frying the frying version
Instructions
- Slice the potatoes thinly and place them in a bowl with a generous pinch of salt. Set aside for a few minutes.
- Heat plenty of olive oil in a pan over low heat. Add the potatoes and cook gently, stirring occasionally, until soft but not browned.
- In a separate pan, fry the onion and chorizo slices until the onion is soft and the chorizo has released its oil.
- Crack the eggs into a large bowl, season with salt, pepper, and paprika, and beat until well combined.
- Drain the potatoes and gently fold them into the eggs, followed by the onion and chorizo mixture.
- Heat a clean pan lightly brushed with olive oil over medium-low heat. Pour in the egg mixture and cook for 6–7 minutes, until the bottom is set.
- Place a plate over the pan and carefully flip the tortilla. Slide it back into the pan and cook for a further 3–4 minutes.
- Remove from the heat and allow to rest for a few minutes before serving.
FAQ:
Can I make this tortilla ahead of time?
Yes, tortilla Española is often served cold and keeps well for several hours, making it ideal for picnics or tapas spreads.
What type of chorizo should I use?
Fresh chorizo is best for this recipe, as cured chorizo can be too firm and salty.
Can I skip the onion?
You can, but the onion adds sweetness that balances the richness of the eggs and chorizo.
How do I know when the tortilla is done?
The outside should be set and lightly golden, while the inside remains soft and slightly creamy, not dry.
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