Sautéed Chorizo and Potato Tortilla

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A traditional Spanish potato tortilla enriched with spicy chorizo for a hearty, flavorful dish perfect for any meal. This Spanish recipe, 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and let rest for 5 minutes before slicing into wedges and serving warm.