Spanish Tortilla with Chorizo

Spanish Tortilla
Servings: 4 Yield: servings Prep 10 mins Roast 400°F 25 mins Cook 47 mins


  • 1 bag (28 oz) small red-skinned potatoes, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 2 ounce (1/2 cup) cured Spanish chorizo, casing removed, diced
  • 1 yellow onion, thinly sliced
  • 7 eggs
  • Fresh parsley, for garnish

Make It

1. Heat oven to 400 degrees . On a rimmed baking sheet, toss potatoes with 1 tbsp of the oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Roast at 400 degrees for 15 minutes, flip and roast another 10 minutes.

2. In a 10-inch nonstick skillet, cook chorizo 5 minutes over medium heat. Remove to a plate with a slotted spoon. Pour in remaining 1 tbsp oil. Add onion; cook 5 to 7 minutes, until softened. Stir in potatoes and chorizo. Reduce heat to medium-low.

3. In a bowl, beat eggs with remaining 1/2 tsp salt and 1/4 tsp pepper. Pour over mixture in skillet. Cook 10 minutes, then cover with foil. Cook 20 minutes, then loosen with a silicone spatula, place a plate on top of skillet and carefully flip tortilla onto plate. Slide tortilla back into skillet, uncooked side down. Cook another 5 minutes.

4. Flip onto a new plate, garnish with parsley and slice into 4 pieces.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 22, chol. (mg): 383, sat. fat (g): 6, carb. (g): 39, fiber (g): 4, pro. (g): 19, sodium (mg): 823, Percent Daily Values are based on a 2,000 calorie diet.