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, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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.