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- 6 olive oil
- 450 (1lb) potatoes, very thinly sliced
- 225 (8oz) onions, thinly sliced
- 2 garlic cloves, finely chopped
- 50 (2oz) sliced chorizo, cut into thin strips
- 6 large eggs, lightly beaten
- Step 1
Heat the oil in a non-stick frying pan, measuring about 18cm (7in) across the base. Add the potato, onion and garlic. Stir together until coated in the oil, then cover the pan. Cook gently, stirring from time to time, for 10-15min or until the potato is soft. Season with salt.
- Step 2
Add the chorizo to the potato mixture. Season the eggs with salt and freshly ground black pepper and pour on to the potato mixture. Cook over a moderate heat for 5min or until beginning to brown at the edges and the egg is about three-quarters set. Put the pan under a preheated grill to brown the top. The egg should be a little soft in the middle as it continues to cook and set as it cools.
- Step 3
Carefully loosen the tortilla round the edge and underneath with a flexible turner, cut into wedges and serve.
Try more of our best tortilla recipes
Special vegetable tortilla
Pancetta tortilla
Serving tips
This thick Spanish omelette is also delicious eaten cold.
Per Serving:
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
