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.
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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 tablespoon olive oil
- 1 onion (finely sliced)
- 1 red pepper (cubed)
- 2 cloves garlic (crushed)
- 200 g chorizo (sliced)
- 1 teaspoon smoked paprika
- 6 large eggs
- ½ teaspoon sea salt (plus extra for salting potatoes)
- ½ teaspoon black pepper
- 2 tablespoon 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 •
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