Sautéed Chorizo and Potato Spanish Tortilla

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A golden Spanish tortilla featuring tender potatoes and smoky chorizo, pan-cooked to a fluffy, savory finish. This Spanish recipe, ready in about 35 minutes, pairs medium potatoes, Spanish chorizo sausage, and large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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

• 500 g medium potatoes
• 150 g Spanish chorizo sausage
• 6 large eggs
• 4 tbsp extra virgin olive oil
• 1 (finely chopped) small onion
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Peel and slice 500 g medium potatoes into 1/8-inch thick rounds. Heat 3 tbsp extra virgin olive oil in a nonstick skillet over medium heat and add the potatoes, cooking gently for 10 minutes, stirring occasionally, until tender but not browned.
2. Step 2: Remove the potatoes and add 1 tbsp olive oil to the same skillet. Dice 150 g Spanish chorizo sausage into 1/2-inch pieces and sauté with 1 finely chopped small onion over medium-high heat for 4 minutes until the chorizo is fragrant and the onion is translucent.
3. Step 3: In a large bowl, beat 6 large eggs with 1 tsp salt and 1/2 tsp black pepper. Add the cooked potatoes, chorizo, and onion mixture to the eggs and gently fold to combine.
4. Step 4: Heat 1 tbsp olive oil in the skillet over medium heat and pour in the egg mixture. Cook for 5 minutes until the edges start to set and the bottom is golden brown.
5. Step 5: Carefully invert the tortilla onto a plate, then slide it back into the skillet to cook the other side for 3 minutes until fully set and golden. Remove from heat and let rest for 5 minutes before slicing and serving.