Spanish Tortilla With Chorizo And Scallions Recipe

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Spanish Tortilla With Chorizo And Scallions
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  • spanish tortillas are often served warm or at room temperature with olives, pickles, and garlic mayonnaise (see related recipe) as an appetizer. they may also be served with a salad as a light entree. for the most traditional tortilla, omit the chorizo and scallions. we recommend using our winning brand of extra-virgin olive oil, columela. use a cured, spanish-style chorizo for this recipe. portuguese linguica is a suitable substitute.
  • 5 tbsp plus 1 tsp extra virgin olive oil
  • 1 1/2 lb yukon gold potatoes (3 to 4 medium), peeled , quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
  • 1 tsp table salt
  • 8 large eggs
  • how to flip a spanish tortilla
  • 1. slide after browning first side, loosen tortilla with rubber spatula and slide onto large plate.
  • 2. flip place second plate face-down over tortilla; invert browned-site up on second plate.
  • 3. slide slide tortilla back into pan, browned side-up, and tuck edges into pan with rubber spatula.


  1. 1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.
  2. 2. Toss 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).
  3. 3. Meanwhile, whisk eggs and remaining 1/2 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
  4. 4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.68 Kcal (2096 kJ)
Calories from fat 292.26 Kcal
% Daily Value*
Total Fat 32.47g 50%
Cholesterol 374.27mg 125%
Sodium 824.39mg 34%
Potassium 976.71mg 21%
Total Carbs 37.73g 13%
Sugars 3.55g 14%
Dietary Fiber 3.67g 15%
Protein 18.59g 37%
Vitamin C 36.7mg 61%
Iron 139.9mg 777%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 142.62 Kcal (597 kJ)
Calories from fat 83.25 Kcal
% Daily Value*
Total Fat 9.25g 50%
Cholesterol 106.61mg 125%
Sodium 234.83mg 34%
Potassium 278.22mg 21%
Total Carbs 10.75g 13%
Sugars 1.01g 14%
Dietary Fiber 1.05g 15%
Protein 5.3g 37%
Vitamin C 10.4mg 61%
Iron 39.9mg 777%
Calcium 28.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
  • 14

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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