Spanish Tortilla with Mexican Chorizo
This Spanish Tortilla with Mexican Chorizo is a tasty and satisfying appetizer. A traditional Spanish tortilla uses potatoes, eggs and onion- and in this version, I am using Mexican chorizo to add a spicy twist.
Original Post: October 2021| Post Updated: July 2025
This high protein appetizer can be enjoyed as a light lunch, brunch or even as a quick snack. The spice from the Mexican chorizo pairs perfectly with potatoes and fluffy eggs.
Why this recipe works
- Similar to my Bison Meatballs and Crustless Zucchini Quiche, this Spanish Tortilla with Mexican Chorizo is high protein, flavor packed and perfect for entertaining.
- It pairs perfectly with Chicken and Seafood Paella and Spinach Feta Empanadas with Chicken for a fun tapas night.
- This dish can be served warm or room temperature making it perfect to make ahead and pull out when you are ready to serve it.
Ingredients you’ll need for this Spanish Tortilla with Chorizo
- Extra virgin olive oil.
- Eggs.
- Russet potatoes. Yukon Gold’s work too.
- Mexican chorizo sausage.
- White onion.
- Italian parsley.
- Salt and pepper.
How to make a Spanish Tortilla with Mexican Chorizo
Step 1: Peel and slice the potatoes. Using a mandoline or knife, slice the potatoes thin and set aside.
Step 2: Preheat a 10 inch non stick skillet with 2 teaspoons of the olive oil over medium heat. Add the chorizo and crumble. Let it cook for about 10 minutes or until it starts to brown and is no longer red. Drain on a paper towel when done.
Step 3: Add ¼ cup or so of oil and cook the onions and potatoes for about 17-20 min, stirring gently every few minutes. You may need to turn down the heat if it’s burning or cooking too fast. When done, remove the onions and potatoes and place them on a plate and set aside.
Step 4: Add the eggs to a large bowl and whisk to combine. Add a dash of salt. Then stir in the onion and potatoes. Mix to combine and then add in the cooked chorizo.
Step 5: Add the remaining oil to the pan and then pour in the egg mixture. Place back on the burner on medium-low heat and let it cook for about 20 minutes until the edges are set. Sprinkle fresh parsley over the top before serving.
Pro Tip: Traditional Spanish Tortilla uses Spanish chorizo (a dry, cured meat like salami)
Storage and reheating
Store the remaining tortilla into an airtight container in the fridge for 2-3 days. Reheat using the microwave, for about 1-2 minutes.
Helpful tips
- Be generous with the olive oil. This will prevent burning and sticking to the pan.
- The onions and potatoes should be more poached than brown and crisp.
- Spanish Tortillas are often flipped to help the top cook evenly. You can achieve this by carefully flip the tortilla onto a plate and then slide it back into the pan. A broiler can be used as well.
- If using a cast iron, make the pan is well- seasoned to prevent any burning and turn down the heat if needed.
What to serve with Spanish Tortilla
If you’re putting together a tapas-style spread, you’ve got plenty of delicious options to pair with this Spanish Tortilla. For high-protein ideas, check out my Bison Meatballs, Gluten-Free Turkey Meatballs, or my Garlic Steak Bites. If you want hand held snacks- Cherry Empanadas or my Fig Empanadas are great for a sweet treat or my savory Spinach Feta Empanadas with Chicken add a festive touch. Balance everything out with veggie spread and serve it with a high-protein Harissa Cottage Cheese Dip, Za’atar Roasted Potatoes or Crispy Turmeric Chickpeas.
If you’re going all out and want to really capture the Spanish-inspired vibe, serve it with this vibrant Chicken and Seafood Paella and a glass of Stonefruit Sangria. For a fun twist, don’t miss my Za’atar Fries– they’re herbed-packed and everyone will love it.
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Spanish Tortilla With Mexican Chorizo
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Equipment
- Non stick pan 10-12 inch
Ingredients
- 1/3 cup extra virgin olive oil plus more if needed
- 6 large eggs
- 2 small russet potatoes
- 1/2 pound chorizo ground Mexican chorizo
- 1/2 large white onion
- 1/4 cup Italian parsley
- salt and pepper as needed
Instructions
- Peel and slice the potatoes. Using a mandoline or knife, slice the potatoes thin and set aside.
- Preheat a 10 inch non stick skillet with 2 teaspoons of the olive oil over medium heat. Add the chorizo and crumble. Let it cook for about 10 minutes or until it starts to brown and is no longer red. Drain on a paper towel when done.
- Add ¼ cup or so of oil and cook the onions and potatoes for about 17-20 min, stirring gently every few minutes. You may need to turn down the heat if it's burning or cooking too fast. When done, remove the onions and potatoes and place them on a plate and set aside.
- Add the eggs to a large bowl and whisk to combine. Add a dash of salt. Then stir in the onion and potatoes. Mix to combine and then add in the cooked chorizo.
- Add the remaining oil to the pan and then pour in the egg mixture. Place back on the burner on medium-low heat and let it cook for about 20 minutes until the edges are set. Sprinkle fresh parsley over the top before serving.
Notes
- Be generous with the olive oil. This will prevent burning and sticking to the pan.
- The onions and potatoes should be more poached than brown and crisp.
- Spanish Tortillas are often flipped to help the top cook evenly. You can achieve this by carefully flip the tortilla onto a plate and then slide it back into the pan. A broiler can be used as well.
- If using a cast iron, make the pan is well- seasoned to prevent any burning and turn down the heat if needed.
- This recipe makes 4-6 servings.
Nutrition
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