A Spanish Brunch Delight: Potato and Chorizo Tortilla with Tomato Salad
Hello, wonderful readers! Al here, back with another exciting recipe to tickle your taste buds. This time, I’m taking inspiration from the sunny shores of Spain to bring you a delightful brunch dish that’s as colorful as it is delicious. Say hello to my Potato and Chorizo Tortilla with a refreshing Tomato Salad!
Brunch is one of my favourite meals to prepare because it combines the best of both breakfast and lunch. This dish is perfect for lazy weekends or when you have guests over and want to impress them without spending the entire morning in the kitchen. And let’s be honest, who doesn’t love a good tortilla, right?
The Star Ingredients
Potatoes and chorizo are the stars of this dish. The humble potato transforms into tender, golden slices, while the chorizo brings a smoky, spicy kick that takes the tortilla to another level. When paired with eggs, onion, and a touch of olive oil, the result is nothing short of magic.
Now, every great dish deserves a sidekick, and our fresh Tomato Salad is just the perfect match for the rich tortilla. With juicy cherry tomatoes, thinly sliced red onions, and a simple yet flavourful dressing of extra virgin olive oil and balsamic vinegar, this salad adds a refreshing burst of flavour that complements the tortilla beautifully.
Let’s Get Cooking!
To start with, you’ll need a few key ingredients. Here’s the list to make things easy:
Ingredients for Potato and Chorizo Tortilla:
- 500g potatoes, peeled and thinly sliced
- 150g chorizo, sliced
- 1 medium onion, finely chopped
- 8 large eggs
- 3 tbsp olive oil
- Salt and pepper, to taste
Ingredients for Tomato Salad:
- 300g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Method
Potato and Chorizo Tortilla
1. Prep and Cook the Potatoes: In a large, non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the potatoes are tender and golden brown.
2. Cook the Chorizo and Onion: In the same pan, add the chorizo slices and cook for about 5 minutes until they start to release oil and turn crispy. Add the chopped onion and cook for an additional 5 minutes until softened and fragrant.
3. Mix the Eggs: In a large bowl, whisk together the eggs with a pinch of salt and pepper. Stir in the cooked potatoes, chorizo, and onion mix.
4. Cook the Tortilla: In the same pan, heat the remaining tablespoon of olive oil over medium-low heat. Pour the egg mixture into the pan, spreading it out evenly. Cook for about 12-15 minutes, checking occasionally, until the edges are set but the center is still slightly runny.
5. Finish the Tortilla: Carefully place a large plate over the pan and flip the tortilla onto the plate. Slide it back into the pan, uncooked side down. Cook for another 5-7 minutes until fully set and golden brown.
Tomato Salad
1. Mix the Salad: In a bowl, combine the halved cherry tomatoes and thinly sliced red onion.
2. Dress the Salad: Drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine.
3. Garnish: Garnish with fresh basil leaves before serving.
To Serve
Slice the tortilla into wedges and serve warm or at room temperature alongside the fresh tomato salad. Enjoy!
There’s something incredibly satisfying about slicing into a thick, hearty tortilla and taking that first flavour-packed bite. Pairing it with a crisp tomato salad makes it an all-around winner in my book. What I love about this recipe is its versatility—you can enjoy it hot or cold, and it’s perfect for any meal of the day.
I hope you give this Spanish Brunch Delight a try! Do let me know how it turns out in the comments below. And remember, cooking is all about having fun and experimenting, so feel free to tweak the recipe as you see fit. Until next time, happy cooking!
Best,
Al
Ingredients
Ingredients for Potato and Chorizo Tortilla:
– 500g potatoes, peeled and thinly sliced
– 150g chorizo, sliced
– 1 medium onion, finely chopped
– 8 large eggs
– 3 tbsp olive oil
– Salt and pepper, to taste
Ingredients for Tomato Salad:
– 300g cherry tomatoes, halved
– 1 small red onion, thinly sliced
– 2 tbsp extra virgin olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Method
Method
Potato and Chorizo Tortilla
1. Prep and Cook the Potatoes: In a large, non-stick frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the potatoes are tender and golden brown.
2. Cook the Chorizo and Onion: In the same pan, add the chorizo slices and cook for about 5 minutes until they start to release oil and turn crispy. Add the chopped onion and cook for an additional 5 minutes until softened and fragrant.
3. Mix the Eggs: In a large bowl, whisk together the eggs with a pinch of salt and pepper. Stir in the cooked potatoes, chorizo, and onion mix.
4. Cook the Tortilla: In the same pan, heat the remaining tablespoon of olive oil over medium-low heat. Pour the egg mixture into the pan, spreading it out evenly. Cook for about 12-15 minutes, checking occasionally until the edges are set but the center is still slightly runny.
5. Finish the Tortilla: Carefully place a large plate over the pan and flip the tortilla onto the plate. Slide it back into the pan, uncooked side down. Cook for another 5-7 minutes until fully set and golden brown.
Tomato Salad
1. Mix the Salad: In a bowl, combine the halved cherry tomatoes and thinly sliced red onion.
2. Dress the Salad: Drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine.
3. Garnish: Garnish with fresh basil leaves before serving.
To Serve
Slice the tortilla into wedges and serve warm or at room temperature alongside the fresh tomato salad. Enjoy!
