Pan-Fried Chorizo and Potato Tortilla

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A traditional Spanish tortilla featuring crispy pan-fried chorizo and tender potatoes bound in a golden egg custard. This Spanish recipe, ready in about 40 minutes, pairs Spanish chorizo, sliced, large eggs, olive oil 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.

Ingredients

• 3 medium (about 1 lb) medium potatoes, peeled and thinly sliced
• 6 oz Spanish chorizo, sliced
• 6 large eggs
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, thinly sliced

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add 3 medium thinly sliced peeled potatoes and 1 medium thinly sliced yellow onion with 1 tsp salt and 1/2 tsp black pepper. Cook gently for 10-12 minutes, stirring occasionally until potatoes are tender but not browned.
2. Step 2: Add 6 oz sliced Spanish chorizo to the skillet and cook for 3 minutes until the chorizo releases its oils and crisps slightly.
3. Step 3: Meanwhile, whisk 6 large eggs in a large bowl. Drain the potato, onion, and chorizo mixture from the skillet, reserving the oil, and gently fold it into the eggs.
4. Step 4: Heat 1 tbsp reserved olive oil in the skillet over medium heat. Pour the egg mixture back into the skillet, spreading evenly. Cook for 6-7 minutes until the edges begin to set and the bottom is golden.
5. Step 5: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and golden brown. Let rest for 5 minutes before slicing and serving.