Chorizo tortilla is a simple dish using the freshest of eggs. Flavoured with chorizo, onion, peppers and cooked potato, a great one pan dish with leftovers.
Chorizo tortilla is a great dish to pull together when you have nothing left in the fridge! It’s one of those great tasting dishes that actually contain very little, yet taste amazing. When time is against me and I want something quick but tasty, more often than not the dish will contain eggs. However, more than likely it will be this simple omelette.
Michelle has recently become the proud mother of a brood of hens: Cotton, Thatch, Pebbles and Sugar. These lovely creatures are young and proving to be very efficient layers. I’m not a fan of birds pecking around my feet (we had chickens growing up). That said, I’m not averse to the eggs! Michelle turned up at my house today with a dozen eggs for me so it was only fair that I make her lunch, a chorizo tortilla.
Tortillas can be eaten hot or sliced up cold and to be honest you can add anything you like. This particular 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 on the table in minutes.
Some other recipes to try:
If you like this brunch recipe then why not try our Chorizo & Chickpea Hash, our Green Omelette or our Omelette Arnold Bennett. Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
Spanish Chorizo Tortilla
Equipment
- Cutting board
- Kitchen knife
- weighing scales
- measuring spoons
- 25cm (10") non stick frying pan/skillet suitable for placing under a grill (broiler).
Ingredients
- 300 g potatoes (roughly 3 medium sized potatoes, peeled and cubed)
- 2 tbsp olive oil
- 1 onion (finely sliced)
- 1 red pepper (cubed)
- 2 cloves garlic (crushed)
- 200 g chorizo (sliced)
- 1 tsp smoked paprika
- 6 large eggs
- ½ tsp sea salt (plus extra for salting potatoes)
- ½ tsp black pepper
- 2 tbsp fresh chives (finely chopped)
Instructions
- 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.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •