Chorizo and Manchego Spanish Tortilla

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 350 cal/serving

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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

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Instructions

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.
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.
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.
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.
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.
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.
Step 7: Remove from heat and let cool for 5 minutes before slicing to serve.