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Spanish Tortilla with Chorizo

Preparing 30 mins
Cook 15 mins
Ingredients Method
400 g of potatoes such as Maris Piper or any floury potatoes
2 medium red onions
1 garlic clove
100 g of chorizo, picante or mild
Potatoes diced 1 cm diceRed onions diced finelyChorizo half slicesFinely chopped garlic clove
Finely dice the potatoes and the onions. Chopped finely the garlic clove and slice thinly the chorizo into half slices.  
60-100 ml of sunflower oil or vegetable oil
heat the oil on a frying panTransfer the potatoes into a bowlAdd the potatoesFry the potatoes
Heat the oil on the frying pan and fry the potatoes. They should be soft and browned. Transfer into a glass bowl and set aside. 
Add the onionsSeason with the saltAdd the garlicTransfer to the bowl with the potatoes
Add 20 ml of oil into the same pan, heat it and add the onions. Add a generous pinch of salt and fry for about 5 minutes, then add the garlic and fry until the onions are soft. Add them to the potatoes. 
Fry the chorizoTransfer to the bowl with the onions, garlic and potatoesMix all ingredients
Add a tablespoon of the oil to the same frying pan and fry the chorizo. Add the sausage to the bowl. Mix and combine all ingredients.
Break the eggs into a separate bowlLightly beat the eggs with the forkSeason with the salt and pepperTransfer the eggs to the potato and onion mixtureMix the eggs with the other ingredients
Take a separate bowl or plate and break 6 eggs. Season  with salt and pepper, before check the seasoning as the chorizo and the onions have been already seasoned. Transfer eggs to the potatoes, onion and chorizo mixture. Mix to combine all ingredients.
Place the dish on the hob and heat it upPlace the frying pan on the hob, pour the oil and heat it upUsing the ladle, pour the mixture in the dishPour the mixture into the pan
Place a frying dish on the hob; it should be piping hot, and add 20-30 ml of the oil. Pour the mixture into the pan and lower the heat to medium. If you use small dishes, divide the mixture into four equal portions. 


Fry until the bottom and sides are golden brownFry until the bottom and sides are golden brownThe bottom and sides should be brownedPlace the tortilla under the grill in the oven
Fry until the bottom of the tortilla is golden brown; the top will be still running. Put the tortilla under the grill and bake until the running juices are baked and the tortilla is puffed. You can pierce a skewer into the omelette; if it comes out dry, the tortilla is ready. Serve with a small salald or garlic mayonnaise.
Inspired by the recipe from "Eggs The essential guide to cooking with eggs. Over 100 recipes" Michel Roux

Spanish Tortilla with Chorizo Polly Eats LondonSpanish Tortilla with Chorizo Polly Eats LondonSpanish Tortilla with Chorizo Polly Eats LondonSpanish Tortilla with Chorizo Polly Eats London


  • Francesco says:

    I ate it at The Haven and this Omelette is amazing!

    • Polly Eats London says:

      Oh, really, thank you!

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