Chorizo and Manchego-Stuffed Spanish Omelette
A hearty Spanish tortilla filled with spicy chorizo and nutty Manchego cheese, perfect for brunch or a satisfying snack. This spanish-inspired breakfast 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the top, and let rest for 5 minutes before slicing into wedges.
Equipment for this recipe
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Frequently asked questions
How long does Chorizo and Manchego-Stuffed Spanish Omelette take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Chorizo and Manchego-Stuffed Spanish Omelette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Chorizo and Manchego-Stuffed Spanish Omelette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chorizo and Manchego-Stuffed Spanish Omelette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chorizo and Manchego-Stuffed Spanish Omelette?
Spanish breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
