Spanish Tortilla with Caramelized Onions and Chorizo

A classic Spanish Tortilla elevated with sweet caramelized onions and spicy chorizo for a flavorful and satisfying lunch or tapa.

Prep Time

20 minutes

Total Time

55 minutes

Calories

455 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.25/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5lbPotatoes(Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick))

£0.75

2largeOnions(Thinly sliced)

£0.60

4ozChorizo(Spanish chorizo, removed from casing and crumbled (spicy or sweet, your preference))

£2.00

8Eggs(Large)

£2.50

0.5cupOlive Oil(Extra virgin olive oil)

£1.00

1tspSalt(Or to taste)

0.5tspBlack Pepper(Freshly ground, or to taste)

£0.05

2tbspOptional: Fresh Parsley(Chopped, for garnish)

£0.60

Total Cost

£7.50

£1.25 per serving

Instructions

1.
Heat 1/4 cup olive oil in a large non-stick skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are softened and caramelized, about 20-25 minutes. The goal is not to brown them too quickly, but to draw out their sweetness.
2.
While the onions are caramelizing, heat the remaining 1/4 cup olive oil in a separate large skillet over medium heat. Add the sliced potatoes and cook, stirring occasionally, until they are softened but not browned, about 15-20 minutes. You want them to be easily pierced with a fork but not falling apart.
3.
Add the crumbled chorizo to the potatoes during the last 5 minutes of cooking and cook until it's lightly browned.
4.
Drain the potatoes and chorizo mixture in a colander to remove excess oil. Let them cool slightly.
5.
In a large bowl, whisk the eggs with salt and pepper. Add the caramelized onions, potatoes, and chorizo to the bowl with the eggs. Mix well to combine.
6.
Heat a clean non-stick skillet over medium heat. Add a tablespoon of olive oil. Pour the egg and potato mixture into the skillet. Cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Gently shake the pan occasionally to prevent sticking.
7.
Place a large plate or lid (slightly larger than the skillet) over the top of the skillet. Carefully invert the tortilla onto the plate. Add a little more olive oil to the skillet, then gently slide the tortilla back into the skillet, uncooked side down.
8.
Cook for another 5-7 minutes, or until the bottom is golden brown and the tortilla is set but still slightly moist in the center. You can gently press down on the top of the tortilla with a spatula to help it cook evenly.
9.
Remove the tortilla from the skillet and let it cool slightly before slicing into wedges. Garnish with chopped parsley, if desired.
10.
Serve warm or at room temperature.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (250g)

455 kcal / 1904 kJ

Carbs

29g

11% of RDA

Fat

30g

43% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

580 mg

25% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use a good quality non-stick skillet to prevent the tortilla from sticking and making flipping difficult.

Don't overcook the potatoes; they should be softened but not browned. The slow cooking in olive oil is key.

When flipping the tortilla, make sure the plate or lid is firmly pressed against the skillet to prevent the tortilla from breaking.

The center of the tortilla should be slightly moist when cooked. It will continue to set as it cools.

Adjust the cooking time depending on the size of your skillet and the thickness of the tortilla.

For a vegetarian version, omit the chorizo. You can add other vegetables like bell peppers or mushrooms.

If you're nervous about flipping, you can also finish the tortilla in the oven. Bake at 350°F (175°C) for 10-15 minutes, or until set.

Cooking Equipment

Large non-stick skillet (9-10 inch diameter)

Spatula

Large plate or lid (slightly larger than the skillet)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...