Tortilla Espanola with Chorizo


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


  • ½ cup extra-virgin olive oil, plus more for skillet if needed

  • 1 ¼ pounds Yukon Gold potatoes (about 3 large), peeled and cut into ¾-inch cubes

  • ¼ medium onion, diced (¼ cup)

  • Coarse salt and freshly ground pepper

  • 6 ounces dried chorizo, cut into ¼-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.

    Tortilla Espanola with Chorizo
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