tortilla Española with chorizo and ham


aka. tortilla de patata, Spanish potato omelet. If anything typifies Spanish kitchen more than paella, it is probably this potato omelet. Potatoes and onions are slow-cooked in olive oil, mixed with beaten eggs and slow-cooked in a frying pan until the eggs are cooked on the outside, still a bit moist inside.    

Mexican pork chorizo is marinated ground meat, very different from the dry-cured Spanish chorizo sausage, but no different from adding other any ground meat. Be sure to fully cook it beforehand.

I did cook this one mostly stovetop, but even my lowest setting was too high for this. The bottom was burning while the top was still way to liquid. As a result the reversal was a bit messier than planned. I added an extra egg in the frying pan to get that side to set quicker. It turned out OK.

The chorizo and ham give this a very different flavor than the basic onions & potatoes pie but I liked this variation even better. 


This is what you need for 6 servings:

  • 4 large potatoes
  • 2 medium onions
  • S&P
  • 4-6 eggs


  • ½ lb. Mexican pork chorizo, fully cooked
    This is NOT Spanish chorizo sausage
  • ½ lb. ham, chopped
  • 1 cup sweet-hot peppers
Pic1: tortilla española with chorizo and ham


The 1st part—frying the onions and potatoes in olive oil—is identical to the base recipe:

Here is where the differences start:


Pic2: chop the ham
Pic3: fry the chorizo
Pic4: eggs, potatoes


Pic5: chorizo
Pic6: ham, peppers
Pic7: mix, pour, smoothen


Pic8: simmer
Pic9: a bit more before reversing
Pic10: oil the pan


Pic11: reversed, with extra egg
Pic12: all done
Pic13: reversed again, served