Pan-Fried Spanish Chorizo and Potato Tapa

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Spicy sliced Spanish chorizo pan-fried with crispy diced potatoes and caramelized onions for a classic tapa bursting with smoky, savory flavors. This Spanish-inspired recipe, ready in about 35 minutes, turns Spanish chorizo, sliced 1/4-inch thick, yellow onion, thinly sliced, olive oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 8 oz Spanish chorizo, sliced 1/4-inch thick
• 2 medium (about 2 cups) potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, thinly sliced
• 3 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 2 cups diced potatoes and 1/2 tsp salt. Cook, stirring occasionally, for 12-15 minutes until potatoes are golden and crispy on the edges and tender inside.
2. Step 2: Push potatoes to one side of the skillet and add 1 tbsp olive oil in the empty space. Add 8 oz sliced Spanish chorizo and 1 medium thinly sliced yellow onion. Fry for 6-8 minutes, stirring, until onion is caramelized and chorizo releases fragrant oils and crisps slightly.
3. Step 3: Stir the potatoes, chorizo, and onions together in the skillet. Sprinkle 1/2 tsp smoked paprika and 1/4 tsp black pepper evenly over everything. Cook for 2 more minutes, stirring, until spices are fragrant and evenly distributed.
4. Step 4: Remove skillet from heat and sprinkle 1 tbsp chopped fresh parsley over the top. Serve warm as a tapa or appetizer with crusty bread.