Chorizo and Manchego-Stuffed Spanish Omelette

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty Spanish tortilla filled with spicy chorizo and nutty Manchego cheese, perfect for brunch or a satisfying snack. This Spanish-inspired recipe, ready in about 40 minutes, combines olive oil, Spanish chorizo, diced, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Ingredients

• 3 medium large potatoes, peeled and thinly sliced
• 4 tbsp olive oil
• 4 oz Spanish chorizo, diced
• 6 large eggs
• 1/2 cup grated Manchego cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a non-stick 10-inch skillet over medium heat. Add 3 medium thinly sliced potatoes and cook gently for 10-12 minutes, turning occasionally until tender but not browned.
2. Step 2: In a separate pan, heat 1 tbsp olive oil over medium heat and sauté 4 oz diced Spanish chorizo for 4 minutes until it releases its oil and is slightly crisp.
3. Step 3: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Drain the potatoes well and add them and the cooked chorizo along with 1/2 cup grated Manchego cheese to the eggs, folding gently.
4. Step 4: Pour the egg mixture back into the original skillet over medium-low heat. Cook gently for 6-8 minutes until the edges are set and the bottom is golden. Use a plate to invert the omelette and slide it back into the pan to cook the other side for 4 minutes.
5. Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the top, and let rest for 5 minutes before slicing into wedges.