Sautéed Chorizo and Potato Tortilla with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty Spanish potato omelette enriched with smoky chorizo and a hint of smoked paprika for depth. This Spanish recipe, ready in about 40 minutes, pairs Spanish chorizo, diced, large eggs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, peeled and thinly sliced
• 150 g Spanish chorizo, diced
• 6 large eggs
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, thinly sliced

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add 500 g thinly sliced potatoes and 1 medium thinly sliced yellow onion, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook gently, stirring occasionally for 15 minutes until potatoes are tender but not browned.
2. Step 2: Add 150 g diced Spanish chorizo and 1 tsp smoked paprika to the skillet. Sauté for 4 minutes until the chorizo releases its oil and the mixture is fragrant.
3. Step 3: In a large bowl, beat 6 large eggs until combined. Using a slotted spoon, transfer the potato, onion, and chorizo mixture into the eggs, stirring gently to incorporate.
4. Step 4: Remove excess oil from the skillet, leaving about 1 tbsp. Pour the egg mixture back into the skillet over medium-low heat. Cook undisturbed for 6-8 minutes until the edges are set but the center is slightly runny.
5. Step 5: Carefully invert the tortilla onto a large plate and slide it back into the skillet to cook the other side for 3-4 minutes until fully set and golden. Serve warm or at room temperature.