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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.

3 slices of Spanish Chorizo tortilla set on a wooden board with a salad set alongside.

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

Spanish chorizo tortilla 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.
Spanish chorizo tortilla set on a white plate with a salad set alongside.

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.

Spanish chorizo tortilla set on a white plate with a portion of chorizo and salad on a small plate set alongside.

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

How to store Spanish tortilla?

Once cooled store leftover tortilla in an airtight container in the fridge for 2-3 days. When ready to enjoy you can eat cold or warm up in the microwave.

Can you freeze Spanish omelette?

Yes you can freeze Spanish omelette, I recommend slicing the tortilla up for easy storage. Once cooked and cooled, wrap in clingfilm and place into a freezer bag or airtight container. Store in the freezer for up to 3 months.

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Additional recipe suggestions

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

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.

3 slices of Spanish Chorizo tortilla set on a wooden board with a salad set alongside.

Spanish Chorizo Tortilla

Easy Spanish tortilla with chorizo is a simple recipe made with base ingredients of egg, potato and onion with added chorizo, red peppers and smoked paprika for extra flavour.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 254kcal

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

This is a versatile recipe and one that is easily adapted, feel free to add any vegetables you have in the fridge.
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.
Nutrition Facts
Spanish Chorizo Tortilla
Amount Per Serving
Calories 254 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 185mg62%
Sodium 264mg11%
Potassium 357mg10%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 1191IU24%
Vitamin C 37mg45%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Breakfast, Brunch, Main Course
Cuisine : British, Spanish
Keyword : easy spanish omelette with chorizo, potato and chorizo spanish omelette, potato and chorizo tortilla, spanish omelette, spanish omelette with chorizo, tortilla with chorizo
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