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Tortilla Española with Chorizo

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Tortilla Española with Chorizo
  • Prep 30 min
  • Total 40 min
  • Ingredients 8
  • Servings 24
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Bring the fabulous flavors of Spain to your dinner table with this omelette that features eggs, sausage and potatoes.
Updated Jan 27, 2012

Ingredients

  • 6 tablespoons olive oil
  • 4 cups sliced (1/8 inch) small red potatoes (about 8)
  • 1 cup red bell pepper strips (2x1/4x1/4 inch)
  • 1 medium onion, halved, thinly sliced
  • 8 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz Spanish chorizo sausage, cut into 1/4-inch slices

Steps

  • 1
    In 12-inch ovenproof nonstick skillet, heat oil over medium heat. Cook potatoes, bell pepper and onion in oil 15 minutes, stirring occasionally, until very tender but not brown. Remove from heat.
  • 2
    In large bowl, beat eggs, salt and pepper with wire whisk until well blended. Stir in chorizo.
  • 3
    Set oven control to broil. Pour egg mixture into skillet, spreading evenly over potato mixture. Cook 5 minutes, without stirring, until bottom and edges are set.
  • 4
    Transfer skillet to oven; broil with top about 8 inches from heat 5 minutes or until top is just set. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet. Let stand 10 minutes before serving. Cut into 2-inch squares.

Tips from the Pillsbury Kitchens

  • tip 1
    Spanish chorizo is a dry-cured pork sausage flavored with smoked paprika and similar in texture to salami. Don’t confuse it with Mexican chorizo, which looks more like bulk pork sausage.

Nutrition Information

127 Calories, 10g Total Fat, 5g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
127
Total Fat
10g
0%
Saturated Fat
3g
0%
Sodium
243mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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