Spanish Tortilla with Chorizo and Roasted Peppers
A rustic Spanish tortilla elevated with spiced chorizo and sweet roasted red peppers. This pan-fried egg cake is crispy at the edges, custardy in the center, and bursting with smoky, savory flavors. Slice it into wedges and serve warm, at room temperature, or chilled—perfect for any meal.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 1 tortilla (8 wedges)
Steps
Before you start
- Have all ingredients prepped and ready before you start cooking—the assembly moves quickly.
- If using fresh peppers instead of jarred roasted, you can roast them ahead or use a store-bought jar for speed.
- Use a 10-inch (25 cm) nonstick or well-seasoned cast-iron skillet for best results and easier flipping.
- Ensure your eggs are at room temperature so they cook evenly and create a tender crumb.
Prepare the potatoes and aromatics
- Slice the peeled potatoes thinly (about ⅛ inch/3 mm thick) into a medium bowl.
- Thinly slice the onion and mince the garlic.
- Pat the roasted red peppers dry with paper towels and cut them into ½-inch (1 cm) strips.
- Slice the chorizo into ½-inch (1 cm) pieces.
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Tip: Slice potatoes as thinly and evenly as possible so they cook through and become tender without breaking apart.
Cook the potatoes and chorizo
- Heat 2 tablespoons (30 ml) of olive oil in a 10-inch (25 cm) nonstick or cast-iron skillet over medium heat.
- Add the sliced potatoes and onion, stirring occasionally, for about 12–14 minutes until the potatoes are tender and beginning to soften but not brown.
- Add the minced garlic and chorizo pieces, stirring gently, and cook for another 2 minutes until the garlic is fragrant and the chorizo has warmed through.
- Season with a pinch of salt and black pepper.
- Let cool in the skillet for 1 minute.
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Ready when: Potatoes are fork-tender and translucent at the edges; onion is soft and translucent.
Tip: Don't brown the potatoes—you want them steamed and tender, not crispy. If the heat is too high, lower it slightly.
Whisk the eggs
- In a medium bowl, whisk together the 8 room-temperature eggs until well combined but not frothy.
- Add the smoked paprika (if using), then season generously with fine sea salt and freshly ground black pepper.
- Whisk until fully incorporated.
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Tip: Don't over-whisk or aerate the eggs too much—you want a smooth custard, not a soufflé.
Combine eggs and vegetables
- Add the roasted red pepper strips to the skillet with the potatoes and chorizo.
- Pour the whisked eggs over the mixture, stirring gently with a rubber spatula to distribute the peppers, chorizo, and potatoes evenly throughout.
- Let sit for 30 seconds to allow the ingredients to settle.
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Tip: Stir gently so you don't break the tender potatoes; you want distinct pieces, not mashed potato.
Cook the tortilla on the stovetop
- Return the skillet to medium heat.
- Add the remaining 2 tablespoons (30 ml) of olive oil around the edges of the mixture and let it heat for 10–15 seconds until it shimmers.
- Cook the tortilla undisturbed for 8–10 minutes, until the bottom is golden and set, the edges are beginning to pull away from the sides of the skillet, and the top is still slightly wet and wobbles gently when you shake the pan.
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Ready when: Bottom is golden brown; edges are set and pulling away from the skillet; top is still moist but edges are firming.
Tip: Don't stir or poke the tortilla once it hits the heat. Resist the urge to check it obsessively—just listen for a gentle sizzle and trust the time.
Flip the tortilla
- Slide the tortilla onto a large plate that is wider than the skillet.
- Take a breath, position the skillet firmly over the tortilla on the plate, and in one confident motion, flip both together so the tortilla lands cooked-side up in the skillet.
- The cooked bottom should now face up; the raw top will now be in contact with the pan.
- Cook for another 4–5 minutes over medium heat until the second side is set and lightly golden, but the center still has a slight jiggle to it.
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Ready when: Second side is lightly golden and set at the edges; center is barely jiggly (it will continue to cook as it rests).
Tip: If flipping intimidates you, use a wide offset spatula to carefully edge the tortilla onto the plate, or invert a baking sheet over the skillet instead. Confidence and speed matter more than the method.
Rest and serve
- Slide the tortilla onto a cutting board or serving plate and let it rest for 5 minutes.
- This allows the eggs to finish setting gently and makes slicing cleaner.
- Slice into 8 wedges and garnish with fresh parsley if desired.
- Serve warm, at room temperature, or chilled.
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Ready when: Tortilla is just set throughout but still tender; no longer jiggles when moved.
Tip: A resting period ensures the tortilla is cooked through but not rubbery. Resting also makes it easier to slice without the eggs breaking apart.
Good to know
Tips
- Room-temperature eggs are crucial: they cook more evenly and create a tender, custardy crumb. Let them sit out for at least 30 minutes before cooking.
- The flip is the most dramatic moment—build confidence by ensuring the bottom is truly golden and set before flipping, and by using a wide plate to catch it securely.
- For a more Spanish touch, serve with alioli (garlic mayo), romesco sauce, or fresh tomato sauce on the side, and pair with a crisp white wine or sparkling cider.
- Leftover tortilla is excellent cold for lunch boxes or picnics, or chopped and tossed into salads.
Make ahead
You can assemble and cook the tortilla up to 8 hours ahead. Let it cool to room temperature, wrap it tightly in plastic wrap, and refrigerate. Serve cold or reheat gently in a 300°F (150°C) oven for 8–10 minutes just before slicing.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (wrap tightly in plastic, then foil). Reheat in a 300°F (150°C) oven for 10–15 minutes until warmed through, or enjoy chilled straight from the fridge.
Substitutions
- Spanish chorizo, cured and sliced → diced pancetta, guanciale, or crispy bacon. Cured chorizo adds smokiness; pancetta or guanciale provides richness and saltiness. Bacon works but is milder. If using fresh chorizo, cook it separately first to render its fat, then drain before adding.
- jarred roasted red peppers (or 2 fresh peppers, roasted and peeled) → sautéed fresh bell peppers (red, yellow, or orange), artichoke hearts, or roasted zucchini. Roasted peppers add sweetness and texture. If substituting sautéed fresh peppers, prepare them ahead to remove excess moisture so they don't make the tortilla watery.
- waxy potatoes (such as Yukon Gold) → waxy potatoes are best; avoid russet potatoes as they break apart. For lower-carb, use thinly sliced celeriac or parsnips.. Waxy varieties (Yukon Gold, red potatoes) hold their shape; starchy types (russets) crumble during cooking. Celeriac and parsnips are firmer and add a subtle sweetness.
- extra-virgin olive oil → neutral oil (vegetable, canola, or avocado oil). Olive oil provides flavor; neutral oils work fine if you prefer a milder taste or have olive oil allergies. Do not use butter—it burns at the medium heat required here.
