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


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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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