top of page

Chorizo and Onion Tortilla

I first had these in Barcelona and they were just so simple and good. When I had far more potatoes than I knew what to do with and was getting bored of just using them as a side I remembered this and thought lets make them the star of the show. Usually eaten as part of a tapas meal so you have all the other flavours elsewhere I've brought the chorizo and herbs in to add another dimension and make it a meal on it's own. It also works great cold for lunch or a picnic.

​

A lot of the ingredients are used in my Chicken and Chorizo Pasties. So once you have the basics for one give that one a go and you'll have two meals on the menu

​

For this I advise using a small non stick frying pan with fairly slopped sides as you will have to slide the omelette out of the pan before it's fully cooked through. It's a bit terrifying when that bits comes up but if it breaks don't worry as the eggs should bind it back together and it'll still taste the same.

Ingredients

Serves 2 â€‹

​

  • 1 tbsp olive oil

  • 3 medium sized potatoes

  • 100g chorizo

  • 1 small or 1/2 large onion sliced

  • 1/2 red, yellow or green pepper

  • 1 tbsp chopped chives

  • 1 tbsp thyme

  • 4 eggs

Method

Slice the potatoes into 1/2 cm thick rounds and boil for 3 mins or until you can pierce them easily with a knife but they don't fall apart. Once done drain and leave for a few minutes so that the potatoes continue to steam and dry themselves off

​

Whilst they are drying dice the chorizo into 1 cm cubes and fry in the oil on a relatively high heat for 3 mins or until they are crisping up

​

Reduce the heat, add the sliced onion and cook until they are soft but not browned.

​

Meanwhile dice the pepper into a couple of centimetre bits. Once the onions are done add the pepper along with the thyme and chives to the pan and cook for 3 minutes until the pepper starts to soften.

​

take off the heat and mix the potatoes in with the other ingredients in the pan trying to ensure that the chorizo, onions and peppers are spread fairly evenly throughout. I find this easier done by hand, sliding the potatoes in to make layers, just be careful not to burn your fingers.

​

Beat the eggs together with a good pinch of salt and pepper. Then once done return the pan to a medium heat and pour over the eggs. After about 5 minutes the bottom should be golden brown, be careful when checking you should just need to move it a little.

​

At this point carefully slide the omelette out of the pan onto a plate. Turn the pan upside down and put it over the uncooked top. Then lift the plate and frying pan together and turn the whole thing over. The omelette should drop into the pan and you can put it back on the heat for 5 minutes until done through.

​

Slice and serve with a nice side salad for a light summer dinner any left over can be cooled and had for lunch the next day.

bottom of page