Chorizo, potato and parsley tortilla

Name: Chorizo, potato and parsley tortilla
Total time: 30 min
Yield: Serves 2
Cuisine: Spanish
Ingredients: 2 medium potatoes peeled and thinly sliced; olive oil; 1 onion sliced; 50g chorizo chopped; 4 eggs beaten; ½ a bunch parsley chopped

Janine Ratcliffe

Published: August 22, 2019 at 10:37 AM

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Serves 2

Easy

Total time: 30 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Add chorizo to this classic Spanish recipe for extra flavour and a vibrant colour

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Alternatives

Complete the dish

This is best cooked in a small (about 20cm) frying pan so you get a decent thickness of tortilla.

Ingredients

Nutrition

2 medium potatoes

peeled and thinly sliced
olive oil
1 onion

sliced
50g chorizo

chopped
4 eggs

beaten
½ a bunch parsley

chopped

Nutrition: per serving

kcal479
fat33.3g
saturates9.1g
carbs22.7g
fibre2.5g
protein23.7g
salt13.4g

Method

step 1

Heat a pan of boiling salted water and cook the potatoes until just tender. Drain well. Heat a tbsp of olive oil in a small non-stick frying pan and cook the onion until softened. Add the chorizo and cook for a few minutes then stir in the parsley.
step 2

Beat the eggs in a large bowl and season really well. Tip the potatoes, onion and chorizo into the bowl then mix and stir.
step 3

Wipe out the frying pan then add a tbsp more oil and heat again. Tip in the egg mix and leave over a medium heat until the bottom is browned and the top is set. Flip the tortilla onto a plate then slide the uncooked side down back into the pan. Cook for another 5 minutes until the bottom is set.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.7 out of 5.3 ratings

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