Made by Anna Olson

by Anna Olson

Chorizo is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Yummy Spanish tortilla with chorizo.

Anywhere I went in Spain whether the north the middle or the South there was always potato tortilla so I am making a potato and chorizo tortilla this is nothing like a Mexican tortilla it’s more of a potato torte now this is fresh chorizo sausage different than the cured sausage I stuffed with the dates this requires cooking I like to cook the chorizo out of its casing so that I can break it down into smaller pieces truly a unique fragrance while that Browns up slice my potatoes the choice of potato is very important in tortilla I like to use a starchy potato a Yukon Gold is good but I actually prefer a russet or baking potato

Follow along with the 📝 recipes below👇🏾👇🏾

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Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • ½ cup extra virgin olive oil
  • 4 Russet potatoes, peel and cut into thin slices 
  • coarse salt 
  • 1 onion, thinly sliced 
  • 4 large eggs



  1. Heat an 8-inch pan with oil over medium heat and layer potato slices around pan, seasoning lightly with salt and alternating with onions. Cook slowly until potatoes are tender (lift occasionally to prevent browning). They should not stick together. Remove the potatoes from pan, draining oil except for 2 tbsp.
  2. In a bowl, whisk eggs together and add potatoes to coat. Heat the reserved oil in same pan over medium-high heat and add potato mixture to pan, spreading it evenly. Lower heat to medium and when egg begins to brown remove pan from heat, top with a plate, invert and flip tortilla back into pan with browned side up. Cook for 2 minutes, then flip tortilla 2 or 3 more times until evenly cooked.
  3. Remove from pan and serve warm or at room temperature, traditionally at room temperature. Get creative with your tortilla – add a little roasted red pepper, salt cod, chorizo, shrimp or crab to dress it up a bit.
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