Tortilla de Chorizo y Pimientos
Spanish omelette with chorizo & peppers
Ingredients
- 400 g Potatoes
- 120 g Cooking chorizo
- 1 Bell pepper
- 6 Egg
- 150 ml Extra-virgin olive oil
- 1 tsp Salt
Method
- Slice the potatoes into thin coins about 3 mm thick and the pepper into thin strips.
- While the potatoes start to poach, slice the chorizo into 5 mm half-moons.
- Warm the oil with the salt in a wide pan over medium-low heat, slide in the potatoes and pepper, and poach gently until soft but not coloured, then add the chorizo and poach a few minutes more. Drain in a sieve set over a bowl, reserving a little oil for the set.
- While the poach finishes, beat the eggs with a pinch of salt in a large bowl until just blended.
- Fold the warm potato, pepper, and chorizo into the beaten eggs and let the mixture rest so the egg picks up the flavoured oil and starch.
- Heat a thin film of the reserved oil in a non-stick pan over medium heat, pour in the egg mix, and draw the edges in until the base sets, about 4 minutes. Slide onto a plate, flip back into the pan, and finish a few minutes more so the centre stays just-set and soft.
- Slide out, rest 1 minute, and cut into wedges.
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About Tortilla de Chorizo y Pimientos
Tortilla de Chorizo y Pimientos is a Spanish omelette in the tradition of the tortilla española, dressed up with cooking chorizo and sweet peppers. Like its plain cousin it starts with potatoes gently poached — really confited — in olive oil until soft, but here strips of bell pepper and half-moons of paprika-spiced chorizo join them, so the eggs are studded with color and flavor throughout. It's a Spanish breakfast standard that's equally at home cut into squares as tapas.
Poaching the potatoes and peppers low and slow in oil, rather than frying them hard, keeps them sweet and silky, while the chorizo lends its smoky, garlicky paprika and tints the eggs with orange-red fat. The finished tortilla is thick and custardy, savory and a little rich, with soft potato and the occasional bite of spiced sausage. It's traditionally served warm or at room temperature and travels well, making it good for breakfast, a picnic, or a slice alongside drinks. Draining the poached ingredients and reserving a little of the flavored oil for setting the eggs is what keeps it from turning greasy.
Tortilla de Chorizo y Pimientos: frequently asked questions
How many calories are in Tortilla de Chorizo y Pimientos?
A serving has about 325 calories — 19g protein, 20.3g carbs, 18.9g fat, 2.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Tortilla de Chorizo y Pimientos gluten-free?
Based on its ingredients, Tortilla de Chorizo y Pimientos has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How many servings does Tortilla de Chorizo y Pimientos make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.