Tortilla with Chorizo

Right, I’m sure the purists say you can’t add chorizo to a Spanish tortilla, but are you seriously trying to tell me that no-one in Spain has ever tried doing this? In any case, it tastes great. Not healthy, but very tasty. I’ve included amounts in this recipe but they’re not really important; use as much spud, chorizo, onion & garlic as you like.


  • eggs, 5 (organic or free-range, naturally …)
  • milk, splash of
  • potatoes, a handful of waxy baby/salad potatoes will work best
  • onions, 2 chopped
  • garlic, 2 cloves, crushed
  • chorizo, about 150g
  • olive oil


  1. Cook potatoes in salted boiling water and fresh under cold water.
  2. Heat olive oil in a frying-pan, fry chorizo until it starts to release it’s red oil.
  3. Add onions and garlic, turn heat down, and fry until onions are soft and caramelised.
  4. Preheat a grill.
  5. Slice potatoes and add to pan so that potato becomes red with oil from chorizo.
  6. Season mixture with salt and pepper.
  7. Beat eggs well, add a splash of milk and season well with salt and pepper.
  8. Add tortilla mixture to pan and cook slowly.
  9. Finish off the top of the tortilla under the grill.
  10. Turn out tortilla onto a wooden board, slice into wedges and serve.

Serves 2.



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