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Spanish Tortilla with Chorizo



Makes 4 to 6 servings or 8 to 10 tapas


  • 2 large baking potatoes, peeled, uniformly diced
  • 1/2 medium onion, finely chopped
  • 3 eggs, beaten
  • 1/3 cup chorizo sausage, chopped
  • 3/4 - 1 cup vegetable or regular olive oil
  • 1 teaspoon salt


Step 1: in a small non-stick saute pan, heat oil on high.  Oil should fill about 1/3 of the pan.
Step 2: Add potatoes gently and spread evenly so most of the potato is submerged.
Step 3:  Add salt and cook 5 to 7 minutes, regularly and gently stirring potatoes to prevent burning.
Step 4:  Once potatoes begin to soften, make a  small hole in the center and add onions and chorizo.  Mix and continue to cook another 3 minutes.
Step 5: Reduce heat to medium.  Remove potatoes, onions, and chorizo from pan with slotted spoon.  Carefully discard oil and wipe pan with paper towel.
Step 6:  Rub a large dinner plate with that oil-soaked paper towel (step 5) and set aside.
Step 7:  Quickly pour eggs over potatoes, stir gently and pour back into pan.  Quickly flatten mixture with a fork and shape edges with a spatula.  Allow mixture to set 3 minutes.
Step 8:  Carefully place the oiled dinner plate over top of pan and with one quick movement turn pan over. Immediately slide tortilla back into pan and shape edges.
Step 9: To prevent contamination with raw eggs, oil a new dinner plate and repeat 5 to 6 times every 1 to 2 minutes.  Allow to rest 5 to 10 minutes before slicing.
Step 10:  Slice into pie wedges or cut into cubes and serve on toothpicks as passed tapas.


I ate these for dinner all the time when I lived in Spain. I'm going to use this and your squid ink paella recipe for my next dinner party in New York. Thank you!

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