Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (1)

75 Ratings
  • 5 star values: 10
  • 4 star values: 32
  • 3 star values: 20
  • 2 star values: 11
  • 1 star values: 2
Rating: 3 stars
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!