Spanish tortilla with chorizo recipe

Tortilla with potatoes and chorizo is an excellent idea to give a different touch to this traditional dish of Spanish cuisine, making it more flavourful too. As with the rest of the tortilla recipes, this one in particular is not complicated; the difference is in the ingredients, so make sure that they are of quality so that your tortilla is as delicious as possible.

Tortilla with chorizo is very popular in areas of Castile and Leon, especially in the province of Valladolid. It is also part of the Jueves Lardero tradition, which is the Thursday that marks the beginning of carnival. Thus, for the celebration of this day, the tortilla with chorizo is eaten in Segovia, Guadalajara, La Rioja or Aragon.

Ingredients for the Spanish tortilla with chorizo recipe:

  • 6 large eggs
  • 4 medium potatoes
  • Chorizo (you can add as much as you want, 200 grams would be enough)
  • 1/2 onion (optional)
  • Olive oil
  • Salt

How to make it:

  1. Remove the skin that covers the chorizo and cut it into small pieces (you can make them the size you like, although it is better that they are not too big). Sauté the chopped chorizo in a frying pan with a little oil to loosen the fat. After a few minutes, set it aside and put it on kitchen paper.
  2. Chop the onion and sauté it in a frying pan with plenty of oil.
  3. Meanwhile, peel the potatoes and cut them into thin slices. Add salt and put them in the frying pan with the onion, which should be transparent. Let them fry over a medium heat until they are soft and break easily (about 15 minutes). Take them out and put them in a strainer to release the oil. Set aside.
  4. Beat the eggs in a bowl, add salt and the potatoes. Leave this mixture to soak for a few minutes. Then add the pieces of chorizo and leave them too for a while so that they add their flavour.
  5. In a frying pan, put some of the oil used to fry the potatoes and, when it is hot, pour the mixture that is in the bowl. Let your tortilla with chorizo be made well on one side over a medium-slow heat, and when bubbles start to appear, turn it over and make it on the other side. Depending on whether you prefer it more or less set, adjust the time to your liking.
  6. When it is done, take it out of the frying pan, turning it over one last time and you have your tortilla with chorizo ready! Let it cool down a bit and enjoy it with a piece of bread.

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