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Savory Spanish Tortilla Espanola with Chorizo and Roasted Peppers

Spanish tortilla with chorizo - featured image
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A rustic and hearty Spanish tortilla featuring smoky chorizo, sweet roasted peppers, and tender potatoes, perfect for quick dinners or brunch.

Ingredients

Scale
  • 3 medium Yukon Gold potatoes, peeled and sliced thinly
  • 6 large eggs, room temperature
  • 150 grams (about 5 ounces) Spanish chorizo, sliced or diced
  • 1 cup roasted red peppers, sliced (jarred or homemade)
  • 1 medium yellow onion, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced (optional)
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Peel and thinly slice the potatoes into about 1/8 inch (3 mm) slices. Slice the onion thinly as well. Heat 3 tablespoons of olive oil in your skillet over medium heat.
  2. Add potatoes and onions to the skillet, seasoning with a pinch of salt. Cook gently, stirring occasionally, until potatoes are tender but not browned—about 12-15 minutes.
  3. In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chorizo pieces and cook until they release their oils and start to crisp, about 3-4 minutes. Add the roasted red peppers and minced garlic, cook for another minute, then remove from heat.
  4. Crack the eggs into a large bowl. Add smoked paprika, salt, and pepper. Whisk until well combined and slightly frothy.
  5. Drain the potatoes and onions from the oil using a slotted spoon and add them to the beaten eggs. Add the chorizo and pepper mixture as well. Stir gently to combine, making sure everything is coated in the egg mixture.
  6. Heat a clean 10-inch non-stick skillet over medium heat with 1 tablespoon olive oil. Pour in the egg mixture, spreading evenly. Cook gently for about 6-8 minutes until the edges start to set but the center is still slightly runny.
  7. Place a large plate over the skillet and carefully flip the tortilla onto it. Slide the tortilla back into the skillet, uncooked side down, and cook for another 4-5 minutes until fully set and golden.
  8. Slide the tortilla onto a serving plate and let rest for a few minutes. Garnish with chopped fresh parsley before slicing.

Notes

If flipping the tortilla is intimidating, cover the skillet with a lid after the first side cooks to finish cooking the top gently. Use a plate that fits snugly over your skillet to flip without spills. Cook potatoes gently in olive oil for best texture. Use quality Spanish chorizo for authentic flavor. Leftovers keep well refrigerated for up to 3 days and taste great warmed or at room temperature.

Nutrition

Keywords: Spanish tortilla, tortilla espanola, chorizo recipe, roasted peppers, easy dinner, brunch recipe, savory egg dish

Find it online: https://merrymorsel.com/savory-spanish-tortilla-espanola-with-chorizo-and-roasted-peppers-recipe-perfect-for-easy-meals/