Chorizo & potato tortilla Española

Chorizo & potato tortilla Española
  • Serves: 4
  • Prep: 5 mins
  • Cook: 20 mins


  • 6 British Lion eggs
  • Salt & freshly ground black pepper
  • Olive oil
  • 1 white onion, halved and thinly sliced
  • 1 garlic clove, crushed
  • 500g cooked new potatoes, cut into 5mm (approx) slices
  • 400g cooked chorizo, cut into 5mm (approx) slices


  1. In a jug, beat the eggs with some salt and pepper and set to one side.
  2. In a large frying pan, heat a little olive oil and gently fry the onions and crushed garlic until softened and starting to colour.
  3. Add a little more olive oil and add the sliced potatoes and chorizo, stirring for a few minutes to heat everything through.
  4. Spread all the ingredients evenly across the pan in a flat layer and pour over the beaten eggs, ensuring everything is covered.
  5. Cook for a few minutes until the eggs are set - you'll see the sides starting to come away from the pan.
  6. Place under a hot grill to set the top of the tortilla, or if you wish you can flip it over using the pan-plate-pan method to cook on the other side in the frying pan.
  7. Serve hot or cold with a fresh side salad.

Recipe courtesy of

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