Pan-Fried Chorizo and Potato Tortilla with Onions
A classic Spanish tortilla featuring pan-fried spicy chorizo, tender potatoes, and sweet caramelized onions bound in eggs for a hearty meal. This spanish-inspired pork ready in about 45 minutes pairs Spanish chorizo, sliced, large onions, thinly sliced, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 6 oz Spanish chorizo, sliced
- 3 medium potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 6 eggs
- 4 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add 3 thinly sliced medium potatoes and 2 thinly sliced large onions with 1/2 tsp sea salt. Cook gently, stirring occasionally, for 15 minutes until potatoes are tender and onions caramelized.
- Step 2: In a separate pan, heat 2 tbsp olive oil over medium-high heat. Add 6 oz sliced Spanish chorizo and fry for 4 minutes until edges are crisp. Remove from heat.
- Step 3: In a large bowl, whisk 6 eggs with 1/2 tsp black pepper and 1/2 tsp sea salt. Add the cooked potatoes, onions, and chorizo to the eggs and mix gently.
- Step 4: Return the pan with potatoes and onions to medium heat, pour the egg mixture evenly, and cook for 5-6 minutes until the edges set. Carefully flip the tortilla onto a plate, then slide it back into the pan to cook the other side for 4 minutes until fully set and golden. Let rest 5 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Chorizo and Potato Tortilla with Onions take to make?
Total time is about 45 minutes (15 min prep + 30 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 with Onions?
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 with Onions?
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 with Onions 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 with Onions?
Spanish pork 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.
