Last Updated on March 7, 2022 by Ellen Christian
This authentic Tortilla Espanola con Chorizo recipe is a perfect light lunch or dinner. Try this chorizo Spanish Omelette recipe for dinner today.
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This easy tortilla Espanola is one of our favorite breakfast for dinner recipes. It’s easy to make and relatively inexpensive so we make several different variations of this recipe.
Chorizo Spanish Omelette Recipe
If you want to try a few more of my egg recipes, you have to try my Baked Eggs in Portabella Mushrooms. They come together in just a few minutes for a meal that looks like you spent so much more time preparing it.
Or, this IHOP Eggs Benedict recipe is one of our favorite restaurant copycats. It has slices of Canadian bacon, eggs, and a rich Hollandaise sauce.
A Tortilla Espanola or Spanish omelet is also called a tortilla de papas. The main ingredients are eggs and potatoes.
Some people also add onions and red or green peppers. And, of course in this recipe, we have added a little chorizo for added flavor.
It can be served hot or cold and as an appetizer or main dish. You can make a Spanish omelet without meat if your family prefers.
You may also have heard this referred to as a tortilla de papas which simply means Spanish omelet. So, you can use the terms interchangeably.
Tips for making a Spanish tortilla with chorizo
One of the most important things to remember when making this Tortilla Espanola is that you need to get it out of the pan in one piece. Make sure that you grease the pan liberally to ensure that it doesn’t stick.
What else can I add to my eggs?
You can make substitutions to this recipe very easily. If you want more vegetables, you can add chopped tomatoes, peppers, mushrooms, and onions. Or, pimentos would give this dish a beautiful color.
Tortilla espanola is normally made without any meat. But, the spicy taste of chorizo goes so well that we added some.
You can leave it out if you prefer. Or, you can add crumbled bacon or ham. It won’t be authentic. But, I am sure it will still taste delicious.
What type of potatoes is best to use?
I’ve used Yukon gold potatoes because they hold their shape well when cooking. But, you can substitute whatever type you have on hand.
Try to make sure that the potatoes you use are all about the same size. This makes cooking your tortilla espanola con chorizo easier because they will be done at the same time.
More Spanish recipes to try
If you’re looking for other Spanish meal options, you can use rice as the basis for your meal. Spanish rice is one of my favorite winter dishes. We also enjoy Gazpacho which is a gluten-free soup made of vegetables.
You may want to try this Spanish egg salad recipe. It looks like it would be delicious for lunch.
Check out this Tortilla Espanola Video:
To watch the entire process from start to finish, check out this video.
This recipe was created originally in 2012. I updated it in 2020 to include more information and photographs.
- 8 eggs
- 2 cups olive oil
- 1 Vidalia onion, thinly sliced
- 1 clove garlic, slightly crushed
- 3 large Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
- Chorizo to taste
- Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
- In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
- Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
- Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
- Heat a 10" nonstick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
- Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
- Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)
I cut this in fourths to create a single portion. Use these measurements if you want a Tortilla Espanola recipe with four servings.
Amount Per Serving: Calories: 1334Total Fat: 118gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 96gCholesterol: 372mgSodium: 319mgCarbohydrates: 55gFiber: 6gSugar: 7gProtein: 19g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.