Spanish Tortilla With Chorizo & Manchego

I whip up a classic Spanish tortilla with chorizo and Manchego, drawing from its 19th-century roots in Spain where it showcases simple, hearty ingredients like eggs, potatoes, onions, spicy chorizo, and nutty Manchego cheese. It’s perfect for tapas or family meals, blending bold flavors with ease. Stick around, and I’ll share the full recipe, tips, and tools to make your own masterpiece.

History

SAVE IT

The Spanish tortilla, or tortilla española, originated in 19th-century Spain as a simple, peasant dish made from eggs, potatoes, and onions, reflecting the country’s rural culinary traditions and resourcefulness during times of scarcity.

Its cultural background is deeply rooted in Spanish home cooking, symbolizing comfort and community, while regional variations—such as adding chorizo in areas like Extremadura or using local cheeses like Manchego in La Mancha—highlight Spain’s diverse ingredients and flavors, underscoring the importance of terroir in national cuisine.

These adaptations signify regional pride and innovation, making the dish a canvas for local tastes.

Traditionally, Spanish tortilla is served as a tapa in bars, at family meals, picnics, or during festivals like La Tomatina, embodying everyday sociability and celebration.

Ingredients

SAVE IT

• 6 large eggs: Oh, these are the real stars of the show, aren’t they? Think of them as the cozy blanket that wraps around all the other flavors, holding everything together without a fuss—grab about 6, because who wants a tortilla that’s too thin to satisfy that hungry crowd?
• 2 medium potatoes, thinly sliced: Potatoes are like the reliable sidekick in this recipe, adding that hearty, stick-to-your-ribs goodness; slice them nice and thin so they cook up just right, and maybe picture them as the unsung heroes that soak up all the tasty juices without stealing the spotlight.
• 1 large onion, thinly sliced: Now, onions bring that sweet, mellow punch that makes everything sing—slice one up thin, and you’ll wonder how anyone could skip this step, as it adds layers of flavor that sneak up on you in the best way possible.
• 100 grams of chorizo, sliced: Chorizo’s the bold, spicy newcomer here, giving your tortilla that extra kick with its smoky vibes; about 100 grams should do it, because, let’s face it, a little exaggeration never hurt—it’s like inviting a fiery friend to the party who spices things up just enough.
• 50 grams of Manchego cheese, grated: This cheese is pure Spanish elegance, all nutty and melty, so grate about 50 grams to sprinkle in; it’s the kind of ingredient that makes you pause and think, “Why didn’t I discover this sooner?” without overdoing the drama.
• 1 teaspoon garlic powder: Garlic powder might seem like a simple add-in, but oh, it packs a flavorful wallop—use that exact teaspoon to amp up the savoriness, because in the world of cooking, even us kitchen novices know it’s the little things that turn ordinary into oh-so-tempting.
• A generous pinch of salt: Salt’s the quiet enhancer that ties it all together, so don’t skimp—just a pinch or two to taste, as it nudges the flavors awake without making you second-guess your seasoning skills.
• 2 tablespoons of olive oil: Every good tortilla needs a bit of oil for that golden crisp, so go with about 2 tablespoons; it’s like the unsung oil that keeps things from sticking, and hey, who am I to argue with a classic?
• Optional: A handful of fresh parsley, chopped: If you’re feeling fancy, toss in a handful of chopped parsley for a fresh twist; it’s not essential, but it adds a pop of color and that “I put in extra effort” vibe, even if we’re all just winging it in the kitchen.

Cooking Steps

SAVE IT

Let’s delve into making this Spanish Tortilla with Chorizo and Manchego, where the real magic happens in the pan—think of it as turning simple ingredients into a cozy, flavorful dish that feels like a warm hug on a plate.

First off, you’ll want to heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat, because nothing says “let’s get cooking” quite like that sizzle that makes your kitchen smell amazing.

Once the oil is shimmering, add the thinly sliced 2 medium potatoes and 1 large onion, cooking them until they’re soft and golden, which takes about 10-15 minutes; stir occasionally to avoid any sticky situations, and maybe chuckle at how these humble veggies steal the show without trying too hard.

Now, for the fun part, toss in the 100 grams of sliced chorizo to that same skillet, letting it cook with the potatoes and onions for another 5 minutes or so until everything’s nicely browned and aromatic—it’s like inviting a spicy guest who livens up the party without overwhelming the neighbors.

In a separate bowl, beat the 6 large eggs with a generous pinch of salt and 1 teaspoon of garlic powder, then stir in the 50 grams of grated Manchego cheese for that nutty melt-in-your-mouth goodness; this mixture is your golden ticket, holding all the flavors together in a way that makes you wonder why eggs don’t get more credit.

Pour the egg mixture over the cooked veggies and chorizo in the skillet, and cook on low heat for about 10 minutes until the edges set but the center’s still a bit wobbly, flipping it carefully halfway through if you’re feeling bold—or use a plate to flip without any kitchen disasters, because let’s face it, we all have those moments.

Once it’s flipped and cooked through, slide your tortilla onto a plate to cool for a minute or two, and if you’re in the mood, sprinkle on that optional handful of chopped fresh parsley for a fresh pop of color that says you put in just the right touch of effort.

Remember, the key here is patience, as letting it rest helps it firm up without turning into a floppy mess—after all, who wants to serve something that’s more accident than art?

This step-by-step dance in the kitchen might seem straightforward, but it’s those little details, like getting the flip just right, that turn a simple recipe into something you’ll want to make again, with a side of self-satisfied grins.

Tips and Variations

SAVE IT

If you’re tweaking this Spanish tortilla with chorizo and Manchego, consider swapping out the chorizo for diced bell peppers or mushrooms to keep it vegetarian, adding a fresh twist that still packs that satisfying bite without missing a beat.

For a creamier texture, experiment with different cheeses like cheddar or Gruyère instead of Manchego, mixing them into the eggs with that teaspoon of garlic powder for an extra flavor punch that makes every forkful feel indulgent.

What if you amp up the herbs, tossing in some chopped thyme or rosemary alongside the optional parsley, turning a simple dish into something that surprises your taste buds in the best way.

And hey, if you’re prone to kitchen mishaps like I am, always use a good non-stick pan to avoid the drama of a stuck tortilla, because nobody wants to scrape away their hard work just for a little extra adventure.

Tools