Chorizo and Manchego Spanish Tortilla

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Spanish tortilla combining creamy potatoes, spicy chorizo, and nutty Manchego cheese. This Spanish recipe, ready in about 40 minutes, pairs large eggs, Spanish chorizo, diced, and manchego cheese, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium (about 600 g) large potatoes, peeled and thinly sliced
• 6 large eggs
• 100 g Spanish chorizo, diced
• 1/2 cup manchego cheese, grated
• 5 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp olive oil in a nonstick 10-inch skillet over medium heat. Add 3 medium peeled and thinly sliced potatoes and 1 tsp salt, cooking gently for 10-12 minutes, stirring occasionally until tender but not browned.
2. Step 2: In a separate pan, heat 1 tbsp olive oil over medium heat and sauté 100 g diced Spanish chorizo for 4 minutes until slightly crisp and fragrant.
3. Step 3: In a large bowl, whisk 6 large eggs with 1/2 tsp black pepper and 1/2 cup grated manchego cheese until combined.
4. Step 4: Drain potatoes from oil and add them to the egg mixture along with the cooked chorizo and 2 tbsp chopped fresh parsley. Gently fold to combine.
5. Step 5: Wipe the skillet clean and heat 1 tbsp olive oil over medium heat. Pour in the egg mixture and cook for 6-8 minutes until edges are set and bottom is golden.
6. Step 6: Carefully invert the tortilla onto a large plate, then slide it back into the pan to cook the other side for 5 minutes until fully set and golden brown.
7. Step 7: Remove from heat and let cool for 5 minutes before slicing to serve.