Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

5 from 2 votes

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

This Spanish omelette recipe with chorizo makes Spain’s traditional potato omelette known as tortilla Española or tortilla de patatas, only with a little spicy Spanish chorizo added to the classic Spanish potato omelette recipe of eggs, potatoes and onions, so it’s a tortilla de patatas con chorizo. And it’s so delicious and so perfect for holiday entertaining.

Prep Time15

Cook Time40

Total Time55

Course: Tapas

Cuisine: Spanish

Servings: Servings

Calories: 334kcal

Author: Terence Carter

Equipment

9 inch skillet

Ingredients

1 cup olive oil
100 g Fresh chorizo skin removed and sliced thinly
500 g potatoes peeled and cut into slices about 2mm thick and dried on kitchen towels
250 g brown onions sliced into thin half-moons
8 eggs large
salt and pepper to taste

Metric - US Customary

Instructions

Pour a little dash of the olive oil into your 23cm (9-inch) skillet over low-medium heat. Add the chorizo prices and cook until the oil starts to pool out of the pieces.
Strain the chorizo and put the oil back in the pan. Add a little more oil and add half of the onion pieces. Cook them until they are translucent. Remove and cook the next batch.
When this is done, pour the rest of the olive oil into the skillet, heat to medium, and place some potato slices in the pan, but do not let them overlap as they’ll stick together and not cook evenly. You’ll probably need to do these in two or three batches.
The potatoes are ready when they start to break apart a little when handled. Take them out of the pan and put them onto absorbent kitchen paper.
Break the eggs into a large bowl and beat lightly, then place the potatoes and onion into the mix, covering them with the egg mixture. Leave for 15 minutes.
Place the mix in the skillet over low heat, making sure all the pieces of onion and potato are covered as much as possible.
After 15-20 minutes check the bottom of the tortilla for doneness. If it’s done, it should be a golden colour and the top of the tortilla should be reasonably firm but still ‘wobble’ a little.
Place a plate that fits the skillet over the top of the skillet and invert. The tortilla can now be carefully slid back into the skillet to cook the other side for around 5 minutes.
You’re done! Rest it a little as tortilla is usually served warm, not hot.

Nutrition