Spanish Chorizo Potato Tortilla

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Not a flatbread like the more familiar Mexican tortilla, egg-based Spanish tortilla is similar to the Italian frittata. It can be served warm or at room temperature.

Tags: Intermediate, Entrées, Breakfast, Brunch and Breads, Vegetables, Pork, Baking
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 25  minutes
Total: 40  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
Half 680 g-pkg PC Golden Little Gems Yellow Mini Potatoes quartered
1 pkg (150 g) PC Mild Spanish-Style Chorizo Sausage
1 jar (300 mL) PC Sliced Sweet Roasted Red Peppers , drained
2 cups (500 mL) diced Spanish onions
6 eggs
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper


  1. Preheat oven to 350°F (180°C).
  2. In 10-inch (25 cm) nonstick, oven safe frying pan, heat oil over medium heat. Cook potatoes for 5 to 7 minutes, stirring occasionally, or until slightly browned and partially cooked. Transfer potatoes to bowl; set aside.
  3. Add chorizo to frying pan; cook for 1 minute. Stir in onions; cook for 4 to 5 minutes, stirring often, or until onions are soft and golden. Stir in potatoes and roasted red peppers to combine. Quickly whisk eggs with salt and pepper and pour into frying pan; gently stir into vegetable mixture. Transfer frying pan to centre rack of oven.
  4. Bake for 18 to 24 minutes or until set at centre. Remove from oven. Shake gently to loosen. Slide tortilla onto cutting board. Cut into 6 pieces. Serve with your favourite PC salsa or hot sauce.

Chef's Tips

Leftovers are fabulous in a sandwich the next day with a little hot sauce.
For an appetizer version, cut the tortilla into small squares and serve with toothpicks for guests to skewer.

Nutritional Information

Per serving
Calories 230 Cal
Fat 11 g
Sodium 580 mg
Carbohydrate 17 g
Fibre 2 g
Protein 15 g