Sautéed Chorizo and Potato Tortilla with Smoked Paprika
A hearty Spanish potato omelette enriched with smoky chorizo and a hint of smoked paprika for depth. This spanish 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Tortilla with Smoked Paprika take to make?
Total time is about 40 minutes (15 min prep + 25 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 with Smoked Paprika?
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 spanish chorizo, diced from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potato Tortilla with Smoked Paprika?
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 with Smoked Paprika 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 with Smoked Paprika?
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.
