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Spanish potato & chorizo tortilla

Method

  • Heat ¾ cup oil in a large non-stick pan and cook the chorizo until just crispy. Remove and set aside.
  • Then add the onion, potatoes and seasonings to the pan. Turn the heat down, cover and gently cook for about 20 mins until tender, but not brown, lifting and turning now and again. When ready, drain in a colander.
  • Beat the eggs with seasonings in a large bowl. Then add the potatoes with the chorizo and gently mix.
  • Return a little of the drained oil to the pan and allow to heat until almost smoking. Then pour in the tortilla mixture, turn the heat down, cover and cook for about 5 mins until golden, shaking now and again.
  • Then put a large plate on top of the pan and turn both the pan and plate over. Add a little more oil if needed and slide the tortilla back into the pan, uncooked side down, and cook for about 2 mins.
  • Cut the tortilla into wedges, garnish with a sprinkling of parsley and serve warm or at room temperature with a simple green salad on the side.

Ingredients

  • olive oil
  • 2 chorizo sausages, finely sliced on the diagonal
  • 1 medium onion, chopped
  • 4 large potatoes, peeled & finely sliced
  • sea salt & freshly ground pepper
  • 6 large eggs
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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