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Spanish Omelette with Chorizo (Spanish Tortilla)
The layers of thinly shaved, tender potatoes are held together by egg and flavored with sautéed shallots and diced Spanish chorizo.
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This spanish omelette with chorizo is a delicious twist on the classic tortilla española — still silky and potato-packed, but boosted with crispy chorizo, caramelized shallots, and tangy goat cheese. It’s cozy enough for brunch, elegant enough for tapas night, and simple enough to make any time you want something comforting and flavorful. If you love egg dishes like this, you might also enjoy my French omelette with prosciutto and cheese or veggie frittata next.
Why You’ll Love This Recipe
- A flavorful twist on tradition – All the potato-forward comfort of a Spanish tortilla with smoky chorizo and creamy goat cheese mixed in.
- Perfect any time of day – Serve it warm for breakfast or enjoy it cold at room temp for a tapas-style snack.
- Simple ingredients, big payoff – Just potatoes, eggs, aromatics, and a few punches of flavor come together in a surprisingly elegant dish.
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— it’s 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.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Whisk the eggs until they fall in silky ribbons off the whisk—this helps create a custardy, uniform texture instead of streaky whites in the finished omelette.
Swaps and Substitutions
- Potatoes: Swap Yukon Golds with russet potatoes if needed.
- Shallots: Use diced yellow onion for a more traditional tortilla flavor.
- Chorizo: Leave it out for a classic Spanish tortilla or replace with sautéed mushrooms for a vegetarian option.
- Goat cheese: Omit for authenticity or replace with Manchego for a more Spanish-inspired flavor.
- Olive oil: Any neutral oil works, but extra-virgin gives the potatoes the best flavor.
Special Equipment
A mandolin makes it easy to slice the potatoes thinly and evenly (just be sure to use the guard!).
How to Make a Spanish Omelette with Chorizo (Step-by-Step)
Use a mandolin to get the potatoes super thin (just watch your fingers while you’re slicing!). 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 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.
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.
How to Serve a Spanish Omelette with Chorizo
- Slightly warm for breakfast or brunch.
- Room temp as a tapas dish with olives and crusty bread.
- With a simple green salad for an easy dinner.
- Cubed into bite-sized pieces for a party appetizer.
How to Store a Spanish Omelette with Chorizo
- Refrigerate: Store slices in an airtight container for up to 3 days.
- Serve: Enjoy cold, at room temperature, or lightly reheated in a skillet.
- Meal prep: Make the whole omelette ahead — it holds up beautifully.
FAQ – Frequently Asked Questions
Can I make a Spanish omelette with chorizo ahead of time?
Yes — Spanish tortillas are great make-ahead dishes. They keep well in the fridge and taste delicious at room temperature.
Why didn’t my Spanish omelette with chorizo release from the pan?
It may need a little extra fat. Add a few small pats of butter and gently work a spatula around the edges to loosen before flipping.
Do I have to use chorizo in this recipe?
No — you can omit it for a traditional tortilla or swap in sautéed veggies like spinach or mushrooms.
Can I use a different cheese instead of goat cheese?
Absolutely. Manchego, feta, or even a mild cheddar will work depending on the flavor you prefer.
Other Recipes to Try
If you enjoyed this Spanish Omelette with Chorizo recipe, give these a try and follow me on Instagram for more savory breakfast ideas:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Spanish Omelette with Chorizo (Spanish Tortilla)
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Equipment:
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:
- Use a mandolin to get the potatoes super thin (just watch your fingers while you’re slicing!). 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.
Notes:
Whisk the eggs until they fall in silky ribbons off the whisk—this helps create a custardy, uniform texture instead of streaky whites in the finished omelette.
Nutrition:
Calories: 309kcal | Carbohydrates: 14g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 100mg | Potassium: 387mg | Fiber: 2g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg
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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!!