Spanish Omelette with Chorizo (Spanish Tortilla)
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This recipe is not a traditional Spanish tortilla (and no, it’s not the same as a Mexican tortilla). A classic Spanish tortilla is made with just potatoes, though many cooks include onions. While not traditional, you won’t be disappointed. I use shallots and diced chorizo and goat cheese for added flavor in this dish. The thinly sliced potatoes are cooked first in olive oil to ensure a light, velvety texture.
Spanish Omelette with Chorizo (Spanish Tortilla)
Table of contents
What is a Spanish Tortilla?
A Spanish tortilla, also called a Spanish omelette, tortilla española or tortilla de patatas, is a traditional dish from Spain like a cross between a classic omelet and a frittata. I love eating it warm for breakfast, but it makes a great snack served cold or at room temperature for tapas. Everyone has their own version, those with thick chunks of potatoes to thin, pancake-like dishes. In Spain
Key Ingredients in This Recipe
- Potatoes – Yukon gold potatoes have a smoother texture and are less starchy than russet potatoes. Cooking the potatoes first in olive oil ensures they are tender in the omelet. I tested the recipe cooking the potatoes in water but I found they fell apart more easily and lacked flavor.
- Olive oil – Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. While it has a lower smoke point and is not typically used for frying it adds great flavor to the potatoes in this omelette. Save pricey olive oils for finishing the recipe where the flavors will really shine – like in dips, for breads and salad dressing.
- Shallots – Rather than using onions I use shallots for this recipe for their sweeter and subtle flavor to balance the flavor of the chorizo.
- Chorizo – This bright red hard cured salami made from spiced pork is different from soft Mexican pork chorizo, which is why the country is typically included before the word “chorizo” to quantify it. Coarsely ground fatty cured pork sausage is seasoned with hot paprika, garlic and then salt. I finely dice it and cook it with the shallots to bring out the flavor.
- Eggs – I use whole eggs for this recipe. They should be beaten well in the bowl so they fall like ribbons from the whisk. If not you may find steaks of whites separated rather than uniform yellow, custardy eggs. Make sure to check the package before buying them to ensure there aren’t any cracks.
- Goat cheese – Also known as chèvre, it is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor that complements the chorizo and potatoes in this recipe, I crumble the goat cheese over the top of the eggs just before finishing the Spanish tortilla in the oven.
How to Make a Spanish Omelette
Step 1: Fry the potatoes in batches.
Heat a 10” (25cm), oven safe, non-stick frying pan over medium heat, add the olive oil and heat through. Working in batches, add potatoes and fry until tender, about 3 minutes. Remove to a paper towel lined plate to drain and continue with the remaining potatoes.
Step 2: Cook the shallots and chorizo.
Return the pan to medium heat, remove all but 2 tablespoons (27g) of the olive oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Then add the diced chorizo and continue to sauté until the chorizo is fragrant and crispy, about an additional 2 minutes.
Step 3: Add the cooked potato and onion/ shallot to egg mixture.
Heat oven to 350ºF (180ºC). In a large bowl whisk together the eggs until they fall in ribbons from the whisk. Season with salt and pepper. Add the cooked potatoes and the shallot chorizo mixture to the bowl and stir to combine.
Step 4: Cook the egg mixture until set.
Return the pan to medium-low heat, add the butter and allow to melt. Carefully pour the egg mixture into the skillet and top with the goat cheese. Using a rubber spatula, carefully stir the egg mixture then evenly spread in the pan. Cook until the eggs are still runny in the middle but set around the outside, about 5 minutes.
Step 5: Bake omelette.
Transfer the pan to the oven and bake until the eggs are puffed and the mixture is set, about 8 minutes.
Step 6: Cut and serve.
Let cool slightly then invert the pan onto a large serving plate and flip the tortilla. Top with herbs then cut into slices and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- For a traditional Spanish-style omelet omit the chorizo and goat cheese. Swap the shallots with diced yellow onion.
- The Yukon gold potatoes can easily be swapped for russet potatoes if needed.
How to store a Spanish Tortilla
Store leftovers refrigerated in an airtight container for up to 3 days. Serve cold or warmed.
Troubleshooting
- If the cooked Spanish tortilla does not slide out of the pan after it’s cooked, try adding a few small pats of butter between the pan and the omelette then use a spatula around the outside to carefully loosen the eggs.
Other Recipes to Try
If you enjoyed this Spanish potato omelette recipe, give these a try and follow me on Instagram for more updates:
Spanish Omelette with Chorizo (Spanish Tortilla)
Ingredients:
- ½ cup extra-virgin olive oil
- 1 ¼ pounds Yukon gold potato, peeled and thinly sliced in ⅛” slices (about 9 small potatoes)
- 3 medium shallots, diced
- 2 ounces cured Spanish chorizo, finely diced
- 7 large eggs
- Kosher salt, as needed
- 2 tablespoons unsalted butter
- 3 ounces goat cheese
- 1 tablespoon chopped fresh herbs (I use chives and parsley)
Instructions:
- Heat a 10” (25cm), oven safe, non-stick frying pan over medium heat, add the olive oil and heat through. Working in batches, add potatoes and fry until tender, about 3 minutes. Remove to a paper towel lined plate to drain and continue with the remaining potatoes.
- Return the pan to medium heat, remove all but 2 tablespoons (27g) of the olive oil and heat through. Add the shallots and sauté until tender, about 4 minutes. Then add the diced chorizo and continue to sauté until the chorizo is fragrant and crispy, about an additional 2 minutes.
- Heat oven to 350ºF (180ºC). In a large mixing bowl whisk together the eggs until they fall in ribbons from the whisk. Season with salt. Add the cooked potatoes and the shallot chorizo mixture to the bowl and stir to combine.
- Return the pan to medium-low heat, add the butter and allow to melt. Carefully pour the egg mixture into the skillet and top with the goat cheese. Using a rubber spatula, carefully stir the egg mixture then evenly spread in the pan. Cook until the eggs are still runny in the middle but set around the outside, about 5 minutes.
- Transfer the pan to the oven and bake until the eggs are puffed and the mixture is set, about 8 minutes.
- Let cool slightly then invert the pan onto a large serving plate and flip the tortilla. Top with herbs then cut into slices and serve.
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This recipe is so delicious! The step by step instructions make it so easy to prepare and assemble and the combination of goat cheese, chorizo and potato is the perfect mix of salty, spicy and creamy! Will be making this recipe again soon!
Thank you for sharing Laura!!