Chorizo Spanish Tortilla Chorizo Spanish Tortilla

Author: Canadian Living

Traditional Spanish tortillas are cooked on the stove top and then flipped in the pan to finish cooking. Some cooks find this daunting, so we finish this in the oven – no need to flip. Just cut and serve from the skillet, along with a green salad.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2011



In 12-inch (30 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook potatoes, onions, 1/4 tsp of the salt and pepper for 2 minutes, turning to coat.
Add garlic; cover and cook over medium heat, turning potatoes occasionally, until golden and tender, 12 to 15 minutes. Remove from pan; drain and reserve oil.

Add red pepper and sausages to pan; cook, stirring often, until pepper is tender-crisp, 3 to 5 minutes. Add to potato mixture.

In large bowl, beat together eggs, green onions and remaining salt; stir in potato mixture.

Wipe out skillet. Add 1 tbsp of the reserved oil and heat over medium-high heat. Pour in egg mixture and cook until edge starts to set, 1 to 2 minutes.

Transfer skillet to 350°F (180°C) oven. Bake until knife inserted in centre comes out clean, 20 to 25 minutes. Let stand for 5 minutes before cutting.

Nutritional facts Per serving: about

  • Sodium 608 mg
  • Protein 15 g
  • Calories 358.0
  • Total fat 23 g
  • Potassium 593 mg
  • Cholesterol 211 mg
  • Saturated fat 7 g
  • Total carbohydrate 23 g


  • Iron 11.0
  • Folate 20.0
  • Calcium 4.0
  • Vitamin A 12.0
  • Vitamin C 53.0
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Chorizo Spanish Tortilla