Potato and chorizo tortilla

Name: Potato and chorizo tortilla
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 6 olive oil; 450 (1lb) potatoes, very thinly sliced; 225 (8oz) onions, thinly sliced; 2 garlic cloves, finely chopped; 50 (2oz) sliced chorizo, cut into thin strips; 6 large eggs, lightly beaten

This thick Spanish omelette can be served straight from the pan. Served cold, it's ideal for a picnic, cut into strips and served with drinks.

By The GH Kitchen TeamPublished: 03 May 2000

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Food, Cuisine, Ingredient, Dish, Recipe, Fast food, Comfort food, Cooking, Meat, Strata,

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Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

6 olive oil
450 (1lb) potatoes, very thinly sliced
225 (8oz) onions, thinly sliced
2 garlic cloves, finely chopped
50 (2oz) sliced chorizo, cut into thin strips
6 large eggs, lightly beaten

Directions

1. Step 1
  Heat the oil in a non-stick frying pan, measuring about 18cm (7in) across the base. Add the potato, onion and garlic. Stir together until coated in the oil, then cover the pan. Cook gently, stirring from time to time, for 10-15min or until the potato is soft. Season with salt.
2. Step 2
  Add the chorizo to the potato mixture. Season the eggs with salt and freshly ground black pepper and pour on to the potato mixture. Cook over a moderate heat for 5min or until beginning to brown at the edges and the egg is about three-quarters set. Put the pan under a preheated grill to brown the top. The egg should be a little soft in the middle as it continues to cook and set as it cools.
3. Step 3
  Carefully loosen the tortilla round the edge and underneath with a flexible turner, cut into wedges and serve.
  
  Try more of our best tortilla recipes
  
  Special vegetable tortilla
  
  Pancetta tortilla

Serving tips

This thick Spanish omelette is also delicious eaten cold.

Per Serving:

Calories: 434

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time