Spanish Chorizo Tortilla

Sourced - "At the Frontlines of Food"


  • 1/4 cup extra virgin olive oil
  • 150 grams chorizo (sliced)
  • 3 cloves garlic (sliced)
  • 3 red potatos, (peeled and sliced thinly)
  • 1 chili (minced)
  • 1 onion (sliced finely)
  • 1/2 cup chopped parsley
  • 8 eggs
  • Salt and pepper


  1. In a pan on medium heat add olive oil then chorizo, garlic, onion and chilli. Cook till tender and fat is rendered, then pour into a bowl.
  2. In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.
  3. Crack eggs into a bowl and whisk together with half the parsley, pour into pan, season with salt and pepper and give a little shimmy to coat all potatoes then turn heat to low and cook for 20 minutes till eggs set.
  4. Pour out onto a chopping board, chop into wedges and garnish with parsley.