Spanish Tortilla with Chorizo Fried Onions and Parsley
Elevate your brunch game with this irresistible Spanish Tortilla with Chorizo, Fried Onions, and Parsley—a savory, hearty dish that combines tender Yukon Gold potatoes, crispy chorizo, and sweet caramelized onions, all bound together in a perfectly golden, egg-rich tortilla. This traditional Spanish recipe gets a bold twist from smoky chorizo and fresh parsley, adding layers of flavor to every bite. Cooked to perfection on the stovetop and finished under the broiler, it achieves the ideal balance of creamy interior and lightly crisp edges. Whether served warm or at room temperature, this dish is perfect for sharing as a satisfying breakfast, tapas-style appetizer, or quick dinner. Ready in just 50 minutes, this crowd-pleaser is packed with protein, texture, and bold Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams Yukon Gold potatoes
- 4 tablespoons Olive oil
- 100 grams Chorizo (diced)
- 1 medium Yellow onion (thinly sliced)
- 6 pieces Large eggs
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Peel and thinly slice the potatoes into approximately 1/8-inch thick rounds. Pat them dry using a clean kitchen towel or paper towels to remove excess moisture.
In a large oven-safe skillet or non-stick frying pan, heat 3 tablespoons of olive oil over medium heat. Add the potato slices and cook for about 10 minutes, stirring occasionally, until they are tender and lightly golden. Remove the potatoes using a slotted spoon and set them aside.
In the same pan, add the diced chorizo and cook over medium heat for 3-4 minutes, stirring frequently, until the chorizo releases its fat and becomes crispy. Remove the chorizo with a slotted spoon and set it aside.
Add the remaining 1 tablespoon of olive oil to the pan. Add the sliced onions and cook over medium-low heat for about 10 minutes, stirring occasionally, until they are soft and caramelized.
In a large mixing bowl, whisk together the eggs with salt and pepper. Stir in the cooked potatoes, chorizo, caramelized onions, and fresh parsley, ensuring everything is evenly coated with the egg mixture.
Preheat your broiler (or oven grill) on medium heat. Clean the skillet if necessary, then heat it over medium heat again and lightly grease with a bit of olive oil. Pour the egg mixture into the skillet, spreading it out evenly. Cook the tortilla for about 6-8 minutes, or until the edges are set and the bottom is golden.
Transfer the skillet to the broiler and cook for another 3-5 minutes, or until the top of the tortilla is fully set and lightly browned. Watch closely to avoid burning.
Allow the tortilla to cool slightly before using a spatula to carefully loosen and slide it onto a large plate or cutting board. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
