Easy Spanish Tortilla with Chorizo

My easy Spanish tortilla with chorizo is a simple dish using the freshest of eggs. This easy recipe uses the base ingredients of egg, potato and onion you will find in any Spanish omelette and adds chorizo, red peppers and smoked paprika for extra flavour.

Spanish chorizo tortilla is a great one pan dish that makes the very best of leftovers. Tortilla with chorizo is the dish I pull together when I have nothing left in the fridge! The recipe is very adaptable and you can add in other bits and pieces to use things up.

I’ve boiled potatoes but this potato and chorizo tortilla can be made using leftover roast or boiled potatoes that you have in the fridge. This is one of those great tasting dishes that actually contain very little, yet taste amazing.

Easy Spanish tortilla with chorizo can be eaten hot from the pan, or sliced up and served cold, whatever your preference. This recipe is a favourite mid week supper in our house. It’s a great dish on a busy night when time is limited as it’s cooked and on the table in minutes.

Why you’ll love this recipe

• A versatile recipe that can be easily adapted to suit your taste and the ingredients you have in your stores at home.
• Uses basic ingredients and this is a great recipe for using up leftover bits and pieces you have in your fridge.
• Ready to enjoy in just 30 minutes and can be served both warm and cold.
• A great brunch dish but can be enjoyed at lunch or as a light dinner option too.

Recipe ingredients

• Potatoes – I use roughly 3 medium sized white potatoes in this recipe, any variety of potato will work.
• Olive oil – for the best flavour I like to use olive oil, but feel free to use your oil of choice.
• Onion – I use a regular onion, but you could swap for red onion of a couple of banana shallots if you prefer.
• Pepper – I’ve used a red bell pepper, but you can substitute with any colour of bell pepper.
• Garlic – for the best flavour I recommend using fresh garlic, although frozen garlic is great for convenience.
• Chorizo – I use a hot and spicy chorizo sausage as I like the extra kick of heat, but you can use a milder sausage if you prefer.
• Paprika – for the best flavour I recommend using smoked or hot smoked paprika.
• Eggs – I use 6 large free range eggs to serve 6-8 diners.
• Seasoning – I season the eggs with sea salt (plus extra for cooking potatoes) and ground black pepper.
• Garnish – I like to garnish the tortilla with some freshly chopped herbs like chives or parsley.

How to make this easy Spanish tortilla recipe

• Place a pan of salted water onto the stove over high heat and bring to a boil. Add the diced potatoes and cook for 5-8 minutes (cook times will vary depending on the size of the potato cube), until cooked through but still with a bite. Drain the potatoes and set aside to steam dry.
• Pre-heat the grill (or broiler) to 240C/460F.
• Heat the olive oil in the frying pan, add the onions, red peppers, garlic and chorizo and saute gently over a medium heat for 5 minutes until the onions have softened.
• Add the paprika and cooked potatoes to the pan and continue cooking for a further minute until all the ingredients are coated in the paprika.

• Place the eggs in a bowl and season with salt and pepper. Add the eggs to the chorizo and vegetables mixture, taking care to completely cover with the egg mixture. Cook for a minute to set the base of the tortilla.
• Place the pan under the grill and cook the tortilla for 10 minutes, until cooked through and nicely browned.
• To remove the tortilla from the pan, place a large plate or board over the pan and using both hands, gently flip the tortilla over onto the plate.
• Serve the tortilla hot from the grill, or cool and set aside to serve cold later.

Recipe variations

• Add any other vegetables you have in the fridge, eg courgette (zucchini), aubergine (eggplant), spring onions (green onions), mushroom, asparagus, green beans.
• Make a vegetarian Spanish tortilla by leaving out the chorizo.
• Leave out the chorizo if making for vegetarian friends or if you fancy a meat free day.
• The recipe uses smoked paprika which is mild, but I often substitute with hot paprika or add some chilli flakes, as egg works really well with a good hit of chilli heat.
• For a kick of chilli add some sliced red or jalapeno chillies.
• Stir some fresh herbs into the beaten eggs, try parsley, chives, basil or coriander (cilantro).

Serving suggestions

This easy chorizo tortilla can be served hot from the pan or cold and you get 6-8 servings from it depending on the size of the portion and what you are serving it with.

It’s a versatile dish, serve it for brunch, or as a lunch or light dinner dish with some salad. It’s a filling dish so I like to serve it with my Easy Lettuce & Herb Salad, Fennel & Apple Salad, or this Sprout Slaw with Apple & Radish.

Useful hints and tips

1. Use a non stick pan as this will stop the eggs from sticking and make it easier to get the tortilla out of the pan.
2. Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

Pin the recipe

Additional recipe suggestions

If you like this recipe then try these egg based brunch dishes recipes:

• Croque Madame
• Chorizo & Chickpea Hash
• Baked Eggs
• Curried Baked Eggs
• Green Omelette
• Omelette Arnold Bennett
• Parma Ham & Egg Savoury Muffins

Try some of my other favourite brunch dishes in this Ultimate Guide to Brunch post. Here you’ll find all my brunch recipes, both savoury and sweet, together with some other useful hints and tips.