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A close-up of a golden-brown spanish tortilla with chorizo in a black skillet, topped with chopped herbs—perfect comfort food and one of the best things to do in a power outage. A small bowl of fresh herbs and a beige cloth are nearby on a textured surface.

Spanish Tortilla With Mexican Chorizo

Kristina Cadelina
This Spanish Tortilla With Mexican Chorizo is a bold twist to the classic Spanish Tortilla. Made with tender potatoes, carmelized onions, fluffy eggs and spicy crumbled chorizo, it's a high protein option great for tapas night or a make ahead appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Brunch
Cuisine Spanish
Servings 6
Calories 336 kcal

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

Notes:
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.
  • This recipe makes 4-6 servings.
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Nutrition

Calories: 336kcalCarbohydrates: 12gProtein: 14gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 210mgSodium: 76mgPotassium: 338mgFiber: 1gSugar: 1gVitamin A: 616IUVitamin C: 7mgCalcium: 42mgIron: 2mg
Keyword Spanish Tortilla With Chorizo
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