Sautéed Chorizo and Potato Spanish Tortilla
A golden Spanish tortilla featuring tender potatoes and smoky chorizo, pan-cooked to a fluffy, savory finish. This spanish-inspired spanish ready in about 35 minutes pairs medium potatoes, Spanish chorizo sausage, 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 "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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Spanish Tortilla take to make?
Total time is about 35 minutes (15 min prep + 20 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 Sautéed Chorizo and Potato Spanish 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 medium potatoes from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potato Spanish 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 Sautéed Chorizo and Potato Spanish 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 Sautéed Chorizo and Potato Spanish 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.
