“In Spain, tortillas are actually a dish that is somewhere between a crustless quiche and an omelet. This is a very traditional way to make it, but with my own scrumptious little twist!”

Ingredients Nutrition


  1. Crack eggs into a bowl and whisk with a fork, adding a pinch of salt.
  2. Heat oil in a frying pan.
  3. Add the potato and fry for a couple of minutes. Add onion and chorizo.
  4. When potato starts to brown on the edges and is mashed with onion in a lumpy fashion, add eggs. Make sure potato and onions are fully submerged by eggs. Poke potatoes to allow egg to seep into mixture.
  5. Fry gently on low heat. Shake pan to loosen the tortilla from and tidy edges with a wooden spoon. Do not overcook. Center should remain gooey.
  6. Egg will start setting, as this happens place a plate over pan, a large enough plate to cover the pan substantially. Flip tortilla over plate and slide back into the pan to cook underside. Keep shaking pan lightly so tortilla does not stick.
  7. Once firm on the edges and soft in the middle (after about 1 minute) slide tortilla onto plate.
  8. Let the tortilla rest for about 5 to 10 minutes before serving. Dust with paprika. Cut into cake slices or cubes. Garnish with green olives.

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