Spanish Tortilla with Chorizo Recipe
A classic Spanish tortilla enriched with smoky chorizo, tender potatoes, and sweet onion. Perfect served warm or at room temperature as a tapa, light lunch, or part of a Spanish spread.
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.