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IMG_3056In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked potato and onion. However, over in Mexico, a tortilla is a kind of flat unleavened bread. This recipe is the Spanish version. Works beautifully as breakfast, brunch, lunch or apéro.

Makes about 10 pieces (can easily be doubled or tripled)


400g / 13oz potatoes (preferably firm, waxy)
1 onion, finely diced
2 tablespoons olive oil
Salt and freshly ground black pepper
115g / 4oz cooked chorizo
4 eggs


Peel, wash and dry the potatoes
Cut them into thin slices
Heat the oil in a large skillet
Sauté the onions and potatoes for 5 minutes, uncovered
Cover the pan and cook a further 10 minutes, stirring frequently
Season to taste
Remove the skin from the chorizo and slice into thin rounds
Add to the skillet and cook another 10 minutes
In a bowl, whisk the eggs lightly
Pour the eggs into the skillet on top of the potatoes and chorizo
Cook about 6 minutes without stirring, until the eggs are firmly set underneath but not set on top
Invert the tortilla on to a plate and return the pan to the heat
Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all the way through
Serve cut into cubes, hot or cold