New This Month

Tortilla Espanola with Chorizo


Diced chorizo contributes a spicy note to tortilla espanola, a classic egg dish with potatoes and onion.

  • Servings: 8

Source: Everyday Food, October 2004


  • 1/2 cup extra-virgin olive oil, plus more for skillet if needed
  • 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
  • 1/4 medium onion, diced (1/4 cup)
  • Coarse salt and freshly ground pepper
  • 6 ounces dried chorizo, cut into 1/4-inch dice
  • 6 large eggs, beaten


  1. Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.

  2. Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.

  3. Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

Reviews Add a comment

  • pandulce
    11 OCT, 2014
    Way too much oil! I'll try half the amount next time. Had to substitute a couple of ingredients because it's what I had...Silva's hot linguica for Spanish chorizo and red bell pepper to make up the difference for not enough onion. It was tricky flipping the heavy pan and I thought it looked overdone, but it looked good on the flip side and tasted good. Salt recommendations would be great!