Spanish Tortilla with Chorizo and Caramelized Onions
Golden, custardy eggs envelop tender potato slices and ribbons of sweet, caramelized onion, with pockets of smoky cured pork adding savory depth. The exterior forms a light, browned crust while the interior remains soft and sliceable, making attractive wedges for plates or sandwiches.
Swap Spanish cured chorizo for smoked sausage or cooked pancetta if you prefer milder heat; use Yukon Gold or red potatoes for creamier texture, and grate the onion instead of slicing for a silkier mouthfeel. For an oil-light version, par-boil the potatoes before finishing in the skillet; for a vegetarian take, omit the chorizo and add roasted red peppers and smoked paprika.
Serve warm or at room temperature alongside a crisp green salad, crusty bread, or pickled vegetables for contrast. This makes a picnic-friendly dish, a make-ahead brunch centerpiece, or a satisfying weekday dinner—slice into wedges and reheat gently in a skillet or enjoy chilled.
How to Make It
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1
Peel (optional) and slice the potato into 3–4 mm rounds; rinse and pat dry.
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2
Peel and thinly slice the onion into half-moons.
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3
Heat 2 tablespoons olive oil in a 10-inch (25 cm) ovenproof or nonstick skillet over medium heat. Add the potato in a single layer as much as possible and cook, turning occasionally, until soft and starting to brown, 8–10 minutes.
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4
Push the potatoes to one side, add 1 tablespoon olive oil and the butter, then add the onion and a pinch of salt. Cook the onion, stirring occasionally, until deep golden and sweet, 8–10 minutes. Combine with the potatoes and spread evenly in the skillet.
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5
Slice the chorizo into thin rounds and add to the skillet; cook 2–3 minutes until warmed and slightly crisp, stirring to distribute among the potatoes and onions.
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6
In a bowl, whisk the eggs with 1 teaspoon salt and the black pepper until blended. Pour the eggs evenly over the potato-onion-chorizo mixture and shake the pan gently to level the surface.
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7
Cook on the stovetop over medium-low until the edges are set but the center still slightly soft, 4–6 minutes. Preheat the broiler during this time if using.
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8
If using a broiler-safe skillet, transfer the pan to the broiler and cook 2–4 minutes until the top is set and lightly browned. If not, invert the tortilla onto a large plate, then slide it back into the skillet to cook the top for 2–3 minutes.
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9
Slide the tortilla onto a cutting board and let rest 5 minutes. Sprinkle with chopped parsley, slice into wedges, and serve warm or at room temperature.
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10
Store leftovers covered in the refrigerator up to 3 days and reheat gently in a skillet over low heat or enjoy cold.
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