Potato & chorizo tortilla

Potato & chorizo tortilla

35 mins



  • 360g fresh Piccolo potatoes, with butter & parsley, cut into 1cm pieces
  • 1 onion, chopped
  • 2 chorizo, thinly sliced crossways
  • 1 tablespoon olive oil
  • 8 eggs, lightly beaten
  • Salt & freshly ground pepper


  • Step 1

    Place the potatoes and any parsley from the container in a large bowl. Melt the butter portion from the potato packet in a 24cm (base) non-stick frying pan over a medium heat. Add the onion. Cook for 4 minutes until soft. Transfer to the bowl.

  • Step 2

    Increase the heat to medium-high. Add the chorizo. Cook for 2 minutes each side or until golden. Transfer to the bowl.

  • Step 3

    Preheat a grill to medium. Wipe the frying pan clean with paper towel. Heat the oil in the frying pan over a medium-high heat. Add the eggs, salt and pepper to the bowl and stir until well combined. Pour the mixture into the frying pan. Reduce the heat to medium-low. Cook for 10-12 minutes or until the almost set but still a little runny on top.

  • Step 4

    Place the frying pan under the grill for 5 minutes or until set and golden. Carefully turn onto chopping board and set aside for 5 minutes to cool slightly. Cut into wedges serve.

Serving size: 4
Recipe courtesy of taste.com.au

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