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🍽️ Spanish Potato Tortilla with Crispy Chorizo Topping

783 kcal · 30 min · 4 servings

Spanish Potato Tortilla with Crispy Chorizo Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve one onion and peel it. Cut the onion into thin strips.
  2. 2. Peel the potatoes and wash them thoroughly. Slice the potatoes thinly.
  3. 3. Heat 500 milliliters of oil in a high-sided pan over high heat.
  4. 4. Add the potato slices and onion strips to the hot oil.
  5. 5. Fry the ingredients for about 20 minutes. Turn them occasionally to ensure even cooking.
  6. 6. Whisk eggs in a large bowl with a pinch of salt.
  7. 7. Remove the fried potatoes and onions from the oil using a slotted spoon.
  8. 8. Let the excess oil drain on kitchen paper.
  9. 9. Add the drained potatoes and onions directly to the bowl with the whisked eggs. Mix everything well.
  10. 10. Preheat the oven to 160 degrees Celsius fan (convection).
  11. 11. Pour the frying oil out of the pan.
  12. 12. Heat 4 tablespoons of fresh oil in the same pan over high heat.
  13. 13. Pour the potato-egg mixture into the hot pan.
  14. 14. Fry the tortilla for about 5 minutes on the stovetop.
  15. 15. Place the pan in the preheated oven.
  16. 16. Bake the tortilla there for about 10 minutes until it is set.
  17. 17. Meanwhile, make a longitudinal cut into a chorizo sausage and remove the casing.
  18. 18. Cut the chorizo into small cubes.
  19. 19. Wash fresh parsley and shake it dry.
  20. 20. Finely chop the parsley.
  21. 21. Heat 1 tablespoon of oil in a small pan over medium heat.
  22. 22. Fry the chorizo cubes for about 6 minutes until they are crispy and the oil releases.
  23. 23. Drain pickled olives and chop them roughly.
  24. 24. Wash cherry tomatoes and remove the green stems.
  25. 25. Quarter the cherry tomatoes.
  26. 26. Halve another onion, peel it, and dice it finely.
  27. 27. Mix the chopped olives, quartered tomatoes, and fine onion cubes in a bowl.
  28. 28. Season the mixture generously with salt and pepper.
  29. 29. Carefully remove the tortilla from the oven.
  30. 30. Place a large plate on top of the pan.
  31. 31. Invert the tortilla onto the plate so it sits on the plate.
  32. 32. Dollop yogurt onto the surface of the tortilla.
  33. 33. Add the tomato-olive mixture (salsa) on top.
  34. 34. Scatter the crispy chorizo and the frying oil evenly over the top.
  35. 35. Sprinkle the finished tortilla with the freshly chopped parsley and serve.

Nutrition per serving