Pan-Seared Chorizo and Potato Tortilla

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A classic Spanish omelette layered with spicy chorizo and tender potatoes, pan-seared to a golden finish. This Spanish-inspired recipe, ready in about 35 minutes, combines Spanish chorizo sausage, russet potatoes, olive oil 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

• 6 oz, sliced Spanish chorizo sausage
• 2 medium, peeled and thinly sliced russet potatoes
• 4 tbsp olive oil
• 6 large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small, thinly sliced onion

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add 2 medium peeled and thinly sliced russet potatoes and 1 small thinly sliced onion. Cook for 10 minutes, stirring occasionally until potatoes are tender but not browned.
2. Step 2: Add 6 oz sliced Spanish chorizo sausage to the skillet and cook for 4 minutes until the chorizo releases its oils and becomes slightly crisp.
3. Step 3: In a large bowl, whisk 6 large eggs with 1 tsp salt and 1/2 tsp black pepper until fully combined.
4. Step 4: Pour the egg mixture evenly over the potatoes, onion, and chorizo in the skillet. Reduce heat to medium-low and cook for 8-10 minutes until the edges are set and the bottom is golden but the top is still slightly runny.
5. Step 5: Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 5 minutes until fully set and golden.
6. Step 6: Remove from heat, let cool for 5 minutes, then slice into wedges and serve warm or at room temperature.