Olive Magazine
Easy Spanish Potato Tortilla with Chorizo and Parsley

Chorizo, potato and parsley tortilla

Published: August 22, 2019 at 10:37 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal479
fat33.3g
saturates9.1g
carbs22.7g
fibre2.5g
protein23.7g
salt13.4g
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This is best cooked in a small (about 20cm) frying pan so you get a decent thickness of tortilla.

Ingredients

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

Method

  • 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.

Baked Squash Recipe with Chorizo
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