Easy Spanish Potato Tortilla with Chorizo and Parsley

Chorizo, potato and parsley tortilla

  • serves 2
  • Easy

Add chorizo to this classic Spanish recipe for extra flavour and a vibrant colour


This is best cooked in a small (about 20cm) frying pan so you get a decent thickness of tortilla.



  • potatoes 2 medium, peeled and thinly sliced
  • olive oil
  • onion 1, sliced
  • chorizo 50g, chopped
  • eggs 4, beaten
  • parsley ½ a bunch, chopped


  • Step 1

    Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.

  • Step 2

    Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.

  • Step 3

    Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.

Check out some of our other exciting chorizo recipes here...

Baked Squash Recipe with Chorizo

Nutritional Information

  • Kcals 479
  • Fat 33.3g
  • Saturates 9.1g
  • Carbs 22.7g
  • Fibre 2.5g
  • Protein 23.7g
  • Salt 13.4g