Spanish potato and chorizo tortilla
Spanish Potato and Chorizo Tortilla


  • 18 oz baby white-skinned potatoes, thinly sliced
  • 6 eggs
  • ⅓ cup milk
  • 1 tbsp olive oil
  • 1 brown onion, thinly sliced
  • 2 chorizo sausages, 1 thinly sliced and 1 very finely diced
  • 2 garlic cloves, crushed
  • 1 tsp mild paprika
  • 2 tbsp finely chopped fresh chives
  • 2 tablespoons fresh continental parsley, chopped
  • Baby rocket leaves or basil leaves, to serve


Preheat oven to 430°F conventional/400°F fan forced.

Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until just tender. Drain.

Whisk eggs, milk, parsley and chives together in a jug. Season with pepper.

Heat oil in a 2 in-deep, 12 in (base measurement) non-stick, ovenproof frying pan over medium-high heat. Add onion, sliced chorizo and garlic and cook, stirring, for 5 minutes or until onion softens and chorizo is crisp and golden. Add paprika and cook, stirring, for 1 minute or until fragrant.

Add potato and season with salt and pepper. Stir gently to combine. Lightly press potato mixture into pan to form a slightly compact, flat top. Reduce heat to low. Pour egg mixture over potato mixture. Gently shake pan to allow egg mixture to evenly spread in pan. Cook, without stirring, for 2-3 minutes or until base and edges start to set. Transfer to oven. Cook for 8-10 minutes or until top is golden and egg is set.

Meanwhile, cook the finely diced chorizo in a non-stick frying pan for 3-5 minutes or until crisp. Stand tortilla in pan for 5 minutes before inverting onto a serving plate. Serve scattered with chives, chorizo crumb and either rocket or basil.