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Potato and Chorizo Spanish Tortilla With Aioli

February 3, 2016 By justalittlebitofbacon 6 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Spanish tortilla made with potatoes is a classic tapas dish! Tender potatoes and creamy gently cooked eggs make for a dish perfect to enjoy hot or cold with a glass of wine. This is my twist on the classic – chorizo Spanish tortilla, which adds spicy sausage to the mix! Add a garlicky aioli on top and you have a dish to impress.

Potato and Chorizo Spanish Tortilla - My Spanish tortilla is full of organic eggs and local chorizo and potatoes. It's bursting with flavor and makes a great lunch or dinner with nice, green salad. | justalittlebitofbacon.com

Hello, all!

Several years ago on a visit to my local library, I borrowed The New Spanish Table. It was so wonderful I had to have the book for myself, and several of the recipes, like this Potato and Chorizo Spanish Tortilla, have become favorites in our household.

I love the flavor combination of the chorizo and the potatoes, how easy it is to put together, and the great addition of aioli to the dish. Yum!

 

While the inspiration for the recipe (and the combination of Spanish tortilla + aioli) is from a cookbook, I have made a few changes over the years to fit more with our tastes.

I’ve streamlined the steps, reduced some of the oil, and added some fresh herbs to the party. For instance, the original recipe called for frying the potatoes in a fair amount of oil and then letting the potatoes cool before combining them with the eggs. (Classic, I know, but wow lots of oil!) I steam the potatoes while I saute the shallots and chorizo in my skillet and then I combine everything right in the skillet and begin making the tortilla.

Potato and Chorizo Spanish Tortilla - My Spanish tortilla is full of organic eggs and local chorizo and potatoes. It's bursting with flavor and makes a great lunch or dinner with nice, green salad. | justalittlebitofbacon.com

Don’t like too much spice? Try making the recipe with linguica!

Linguica is a Portuguese sausage which is very similar to a mild chorizo and one of our favorites to use in all sorts of Spanish and Mexican dishes. Basically, I live in a part of the US where Portuguese sausage, both linguica and chourico, is easy to find and in all our supermarkets and Spanish sausage is just about nonexistent. However, either sausage makes a great Spanish tortilla and I love this recipe both ways!

When you are cooking this, make sure you use a nonstick pan or a very well seasoned cast iron pan. The last thing you want is for your tortilla to attach itself to the bottom of the pan and need to be scraped out. (Though you may still need to run a knife around the edge and nudge the bottom a bit.)

To finish the tortilla, you can cover the pan and let it set as you would an omelet, or you can brown the top.

Either by turning the tortilla in the pan and continuing to cook it on top of the stove. Or you by broiling the tortilla! (With a cast iron pan.) If your pan is oven safe to 500F, you can pop it under the broiler for a few minutes once most of the egg is set. I guess it depends on how important it is to you for both the top and bottom of your tortilla to be browned. This is a decision only you can make!

Potato and Chorizo Spanish Tortilla - My Spanish tortilla is full of organic eggs and local chorizo and potatoes. It's bursting with flavor and makes a great lunch or dinner with nice, green salad. | justalittlebitofbacon.com

I hope you’ve been enjoying the Spanish food kick I’ve been on lately!

With my Quick and Easy Romesco Sauce and Pan-Fried Spanish Cauliflower Tapas recipes and now this Spanish Tortilla, you have the start of an excellent tapas party. Have any ideas on what would round out the offerings? I have a few, but I’m happy to add a couple more ideas to the list!


If you try my recipe for Potato and Chorizo Spanish Tortilla, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Potato and Chorizo Spanish Tortilla - My Spanish tortilla is full of organic eggs and local chorizo and potatoes. It's bursting with flavor and makes a great lunch or dinner with nice, green salad. | justalittlebitofbacon.com
Print Recipe
5 from 1 vote

Potato and Chorizo Spanish Tortilla with Aioli

My chorizo Spanish tortilla is full of organic eggs and local sausage and potatoes. It's bursting with flavor and makes a great lunch or dinner.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: Spanish
Keyword: chorizo tapas, spanish tortilla
Servings: 8 servings
Calories: 400kcal
Author: justalittlebitofbacon

Ingredients

  • 2 large yellow potatoes, peeled and cut into 1/2" dice
  • 2 tbsp olive oil
  • 1 medium shallot, thinly sliced
  • 7 oz chorizo, ground or cut into 1/2" dice
  • 7 large eggs
  • 1 tbsp chicken broth
  • 1/2 tsp kosher salt
  • 2 tbsp chopped fresh parsley
  • 1 green onion, thinly sliced

Aioli

  • 1 egg yolk
  • 1/2 tsp kosher salt
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vegetable oil

Instructions

  • Steam potatoes for 10-12 minutes, or until tender.
  • Heat olive oil over medium heat in a 10-inch skillet, either non-stick or very well seasoned cast iron. Add shallots and chorizo and saute for 7-8 minutes.
  • Break eggs into a medium bowl. Whisk them together with chicken broth, salt, 1 tbsp of parsley, and about half the scallions.
  • Add potatoes to skillet and mix them well with the shallots and chorizo. Pour in egg mixture and stir everything together, shaking the pan a bit to get the top of the tortilla fairly even.
  • Reduce heat to medium-low, and cook the tortilla, running a knife along the edge occasionally to let some of egg run down along the inside edge of the skillet, until it is set most of the way through, 8-10 minutes. The top will still be wet.
  • At this point you have a choice. You can turn the heat all the way to low, cover the skillet, and let it finish, about 5 minutes. Or you can flip the tortilla by inverting it onto a plate and then sliding it into the pan again with a little more olive oil, cooking it another 3-4 minutes. I have used both methods and they both make a tasty tortilla. Method one is simpler and method two gives you crispy top and bottom.
  • Once the tortilla is cooked and set all the way through, loosen it from the skillet if needed and then slide it out onto a cutting board or serving dish. Serve warm or at room temperature with the aioli. Cut it into wedges for dinner portions or into squares for tapas portions.
  • For the aioli: In a medium bowl, whisk together the egg yolk, salt, and 1 tbsp of the lemon juice. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened.

Notes

  • Variation: As I mentioned in the discussion above, I make this tortilla with Portuguese sausage, either mild linguica or spicy chourico, depending on our mood. Either Spanish or Portuguese sausage is lovely in this dish, so buy whichever you can find.
  • Inspiration: Recipe inspired by The New Spanish Table by Anya von Bremzen.

Related Posts:

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    Spanish Potato and Chorizo Soup
  • Grilled Spanish Swordfish Kebabs
    Grilled Spanish Swordfish Kebabs
  • Gluten Free Chickpea Shrimp Fritters
    Gluten Free Chickpea Shrimp Fritters
  • Portuguese Chorizo and Sweet Potato Bake - One Pot Meal
    Portuguese Chorizo and Sweet Potato Bake - One Pot Meal
  • Creamy Spanish Garbanzo Bean Soup
    Creamy Spanish Garbanzo Bean Soup
  • Pan Fried Spanish Cauliflower Tapas
    Pan Fried Spanish Cauliflower Tapas

Filed Under: gluten free, main courses, meaty main dishes, recipe, savory bites, spanish recipes, spanish tapas Tagged With: eggs, potatoes, sausage

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Comments

  1. kat says

    October 18, 2016 at 8:20 am

    5 stars
    This is amazing! We loved it!

    Reply
    • justalittlebitofbacon says

      October 18, 2016 at 11:24 am

      Thanks! It’s a great and easy recipe! šŸ™‚

      Reply
  2. Marge Currier a.k.a. MOM says

    June 1, 2016 at 11:58 am

    We are making this recipe today. Stay tuned!

    X0X0

    Reply
    • justalittlebitofbacon says

      June 2, 2016 at 11:11 am

      Thanks mom! šŸ™‚

      Reply
  3. Sandy says

    February 5, 2016 at 4:56 am

    Oh I always get giddy when I see someone not from spain making a tortilla de patatas. Everywhere I go, even here in Germany, people always associate the word tortilla with the mexican thing. I never did though, because I grew up with my Grandma’s and Mum’s spanish tortillas. I still love them to bits and make them regularly. Yours looks lovely, Annemarie!

    Reply
    • justalittlebitofbacon says

      February 5, 2016 at 3:35 pm

      I did think of tortillas as a Mexican thing for most of my life. But then I had a Spanish tortilla and now I love them! And thank you. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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