Hello, fellow food enthusiasts! Today, I’m excited to share a dish that’s perfect for a hearty breakfast or a satisfying brunch: the classic Spanish Tortilla with a twist of chorizo and smoky paprika aioli. This dish is a delightful nod to the vibrant flavors of Spain and guaranteed to bring a bit of sunshine to your table, no matter the weather outside.
Let me first confess, breakfast is quite the event in our household, especially with four energetic kids eager to kickstart their day with something delicious. And with all the hustle and bustle, finding a dish that’s both easy to prepare and satisfying can be quite the task. That’s why this chorizo and potato tortilla has become a weekend staple for us.
What I love about this dish is how it combines simplicity with delightful depth of flavor. The rich, savory notes from the chorizo, paired with the creamy potatoes, create a comforting balance that feels like a warm hug. Top that with the smoky paprika aioli, and you’ve got a combination that’s simply irresistible.
The preparation is straightforward. With a little bit of slicing, sautéing, and baking, you can have an incredibly flavorful meal ready in no time. Plus, it’s an excellent way to get the kids involved. Mine love to whisk the eggs and sprinkle the parsley, making them part of the cooking process.
One of the magical things about the Spanish tortilla is its versatility. Whether you’re serving it fresh out of the oven or enjoying leftovers the next day, its flavors only seem to deepen, making it an ideal choice for meal-prep enthusiasts, too. I’ve even packed slices for the kids’ packed lunches, and they never come back home!
When it comes time to serve, I garnish the tortilla with fresh parsley, adding a pop of color and a hint of freshness. The smoky paprika aioli complements it beautifully, adding a creamy texture with a slight zing, rounding off the dish perfectly.
Next time you’re pondering what to whip up for breakfast or brunch, give this Spanish-inspired tortilla a try. Whether you share it with family, friends, or keep it all to yourself (I won’t judge!), it’s sure to start your day with a smile.
Here’s to more mornings filled with delicious food and happy faces. Let me know how your tortilla adventure turns out. I’d love to hear your thoughts or any tweaks you might have!
Until next time, happy cooking!
Al
Ingredients
– 200g chorizo sausage, sliced
– 500g potatoes, peeled and thinly sliced
– 1 large onion, finely chopped
– 6 large eggs
– 1/3 cup (80ml) olive oil
– Salt and pepper to taste
– 1 teaspoon smoked paprika
– 1/2 cup (120ml) mayonnaise
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Fresh parsley, chopped, for garnish
Method
1. Preheat your oven to 180°C (350°F).
2. Heat 2 tablespoons of olive oil in a large ovenproof frying pan over medium heat. Add the sliced chorizo and cook for 3-4 minutes until it begins to release its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside.
3. In the same pan, add the remaining olive oil and sauté the onions for 5 minutes until they are soft and translucent. Add the thinly sliced potatoes, season with salt and pepper, and cook for about 10-15 minutes, stirring occasionally until the potatoes are tender.
4. In a mixing bowl, whisk the eggs with a pinch of salt and pepper. Add the cooked chorizo and pour the egg mixture over the potatoes and onions in the frying pan.
5. Transfer the pan to the preheated oven and bake for 15-20 minutes or until the eggs are fully set and the top is lightly golden.
6. Meanwhile, prepare the smoky paprika aioli by mixing the mayonnaise, lemon juice, minced garlic, and smoked paprika in a small bowl until well combined. Adjust the seasoning if needed.
7. Once the tortilla is cooked, remove it from the oven and let it rest for a few minutes before slicing.
8. Garnish the tortilla with fresh chopped parsley and serve with a generous dollop of smoky paprika aioli on the side.
