Chorizo Tortilla

Chorizo TortillaSay tortilla to a North American and they will instantly think of a thin flat bread of corn or sometimes wheat. But say it to a Spaniard and they will envision something completely different: a thick cake of eggs and potatoes often flavored with a bit of meat or sausage. In Spain these are eaten warm or at room temperature for any meal of the day. I like to make one for dinner that is large enough that there will be leftovers for breakfast. One trick to making a successful tortilla: cook the chorizo, onion, and potato in a 12” skillet but make the finished tortilla in a 10” one so that it is nice and thick. And do not skimp on the olive oil or you will have undercooked potatoes. To keep the amount of fat under control I mix non-fat liquid eggs with whole eggs. You could all of one or the other if you prefer. If I have milk or cream on hand I add a bit but it is not essential.


  • ¼ cup extra virgin olive oil
  • 4 ounces chorizo, chopped
  • 1 large onion, thinly sliced
  • 1 to 1½ pounds russet potatoes, sliced ⅛-inch thick
  • Salt and pepper
  • 2 large eggs
  • 1 cup non-fat liquid eggs
  • ¼ cup heavy cream


Preheat oven to 350° and set a rack about 4 inches below broiler (for an electric oven). Put the olive oil into a 12” non-stick frying pan over medium heat and cook the chorizo for about 2 minutes. Add the onion and cook until soft but not colored, about 5 minutes. Add the potatoes, season with salt and a good grind of black pepper, and toss or stir to combine. Reduce the heat to medium-low, cover, and cook for 15 minutes. Set aside to cool a bit.

Chorizo Tortilla-1Combine the eggs, liquid eggs, and cream in a large bowl. Beat to a froth—I use a stick blender—then fold in the potato mixture. Film a 10”-inch oven proof, non-stick skillet with olive oil and turn the potato/egg mixture into it. Cook over medium-high heat for a few minutes until the edges begin to set. Place in the oven and bake for 15 minutes. Switch the oven to broil and continue cooking for another 10 minutes or until the top is nicely browned. Let sit for a few minutes before sliding onto a large plate to serve.

Chorizo Tortilla-2Chorizo Tortilla-3


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: