Sautéed Chorizo and Potato Tortilla

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

Prep: 15 min Cook: 30 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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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.

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.

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