Sautéed Chorizo and Potato Tortilla
A traditional Spanish potato tortilla enriched with spicy chorizo for a hearty, flavorful dish perfect for any meal. This spanish-inspired spanish ready in about 45 minutes pairs medium potatoes, Spanish chorizo, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 6 large eggs
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium yellow onion
Instructions
- Step 1: Peel and thinly slice 500 g medium potatoes into 1/8-inch rounds. Peel and finely chop 1 medium yellow onion. Slice 150 g Spanish chorizo into 1/4-inch pieces.
- Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add the potatoes and onions with 1 tsp salt and 1/2 tsp black pepper, sautéing gently for 15 minutes, stirring occasionally until potatoes are tender and edges start to crisp.
- Step 3: In a separate bowl, crack 6 large eggs and whisk until combined. Add the sliced chorizo to the skillet and cook for 3 minutes until fragrant and slightly browned.
- Step 4: Pour the whisked eggs evenly over the potato, onion, and chorizo mixture in the skillet. Reduce heat to low and cook undisturbed for 8-10 minutes until the eggs are mostly set but slightly runny on top.
- Step 5: Drizzle 1 tbsp olive oil over the tortilla. Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for an additional 5 minutes until fully set and golden brown.
- Step 6: Remove from heat and let rest for 5 minutes before slicing into wedges and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Tortilla take to make?
Total time is about 45 minutes (15 min prep + 30 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 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 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 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 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.
