Potato omelette with chorizo

Ingredients

• 600 gpotatoes
• 200 gonion
• 150 mlolive or sunflower oil
• 6eggs
• 1 teaspoonsalt
• 80 gchorizo sausage, cut into small dice

Instructions

1. 1

   Chop the onion

   Peel and wash the onion, cut it into four pieces and put it in the food processor bowl. Chop for 7 seconds at speed 4.

2. 2

   Cook the onion

   Scrape the onion down to the bottom of the bowl and add the 150 ml of oil. Cook for 7 minutes at 120°C on spoon speed.

3. 3

   Cook the potatoes

   Fit the butterfly whisk. Peel the potatoes and add them to the bowl gradually, cutting them as you go. Add ½ teaspoon of salt and turn the mixture over with a spatula. Cover and cook for 13 minutes at 120°C on speed 1.

4. 4

   Drain the potatoes

   When the programme ends, lift the potatoes out of the bowl and drain off the oil in the basket. Return the drained potatoes to the bowl without the butterfly whisk.

5. 5

   Mix in the eggs

   Beat the 6 eggs in a bowl with the remaining ½ teaspoon of salt and the diced chorizo. Add the mixture to the food processor bowl and mix for 8 seconds at speed 3.

6. 6

   Set the first side

   Heat a little oil in a frying pan. Once hot, pour in the mixture from the bowl. Let it cook for several seconds, then stir with a spatula. Allow the edges to set well, then turn the omelette over.

7. 7

   Shape the omelette

   Put the pan back on the heat, adding a little oil if needed. Once hot, return the omelette to the pan and use a spatula to tuck the edges towards the centre to shape it. Leave it for a few minutes, then turn it out onto a plate. For a firmer centre, cook it for longer over a lower heat.

What is a Spanish potato omelette?

A Spanish tortilla is a thick omelette built around potatoes and eggs, often with onion. This version adds small pieces of chorizo for a savoury, paprika-rich flavour.

The food processor handles the onion and potatoes before the mixture is finished in a frying pan. That combination helps make a substantial tortilla with tender pieces throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the oil and egg yolks contribute much of the fat; eggs and chorizo provide protein. Pair a wedge with salad or vegetables to add freshness and make the plate more varied.

Potatoes and onion

Potatoes: peel them and add them gradually to the processor bowl as directed, so they are ready to cook with the onion and oil.

Onion: chopping it finely lets it cook into the potato mixture rather than remaining in large pieces. Scrape it down before adding the oil so it cooks in the bowl.

Oil and draining

Cook the potato mixture in the measured oil until the programme finishes, then drain it in the basket before combining it with the eggs. This step keeps excess oil from being carried into the egg mixture.

The recipe uses olive or sunflower oil. Use whichever you prefer, and take care when handling the hot oil and cooked potatoes.

Getting the egg texture right

Egg mixture: beat the eggs with the remaining salt and chorizo before mixing them briefly with the potatoes. The stated 8 seconds at speed 3 combines the ingredients without adding an extra mixing stage.

Doneness: the recipe gives a few minutes on the second side, with extra time over lower heat if you prefer a firmer centre. The edges should be set before you turn the tortilla.

Turning and shaping

First side: let the mixture begin to cook, stir as directed and allow the edges to set before turning. A spatula helps gather the edges towards the centre and form a rounded shape.

Turning: use a plate to turn out the tortilla when it is ready. Keep a steady hold on the pan and plate, and take care around the hot pan.

Serving the tortilla

Serve it warm or at room temperature, cut into wedges. A crisp green salad or simply dressed vegetables make a fresh contrast to the soft potato, egg and chorizo.

For a shared meal, cut smaller wedges and serve them alongside bread or other tapas-style dishes.

Recipe notes & tips

• Cut the onion into four pieces before chopping it in the food processor.
• Scrape the chopped onion down to the bottom of the bowl before adding the oil.
• Drain the cooked potatoes thoroughly before returning them to the bowl.
• Let the edges set before turning the tortilla.
• Lower the heat if you want to cook the centre for longer without browning the outside too quickly.

Variations

• Choose the oil: use olive oil or sunflower oil, as listed in the recipe.
• Adjust the centre: cook the tortilla for longer over lower heat for a firmer set.
• Change the cut: make smaller pieces of chorizo for a more even distribution through the egg.
• Serve it cool: let the tortilla come to room temperature before cutting it into wedges.
• Add a fresh side: serve with a green salad for contrast.

Common mistakes to avoid

• Skipping the drain: excess oil can carry into the egg mixture; drain the potatoes in the basket first.
• Adding the potatoes all at once: follow the method and add them gradually while cutting them into the bowl.
• Turning too early: the tortilla may not hold its shape; wait until the edges have set.
• Using high heat for a longer cook: the outside may brown before the centre sets; lower the heat if cooking it further.
• Forgetting to remove the butterfly whisk: take it out before returning the drained potatoes to the bowl.

How to store

Cool leftovers promptly, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat gently in a frying pan or microwave, or serve chilled or at room temperature.

Frequently asked questions