Pan-Fried Chorizo and Potato Tortilla
A traditional Spanish tortilla featuring crispy pan-fried chorizo and tender potatoes bound in a golden egg custard. This spanish-inspired spanish 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Chorizo and Potato Tortilla take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Chorizo and Potato Tortilla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spanish chorizo, sliced from drying out.
Can I substitute ingredients in Pan-Fried Chorizo and Potato Tortilla?
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 Pan-Fried Chorizo and Potato Tortilla 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 Pan-Fried Chorizo and Potato Tortilla?
Spanish spanish 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.
