If you’ve never had a Spanish tortilla before, you’re in for a treat. A Spanish tortilla is a thick and savory egg dish that’s similar to a frittata, but with more potatoes and less eggs. It’s a staple in Spain, where it’s often served as a tapa or a main course with bread and salad. In this recipe, I’ve added some extra flavor and texture with roasted red peppers, chorizo, and Manchego cheese. The result is a scrumptious and filling tortilla that’s perfect for any occasion.
This tortilla can be enjoyed at any time of the day, from breakfast to dinner. You can serve it with some crusty bread and a green salad as a complete meal, or you can cut the tortilla into bite sized pieces as part of a tapas spread. You can also make it ahead and store it in the fridge or freezer for later. A Spanish tortilla is a delicious and satisfying dish that you will love.
Customizing This Dish
- You can use any kind of waxy or all purpose potatoes you have on hand, but I recommend using baby Yukon Gold potatoes for their creamy texture and buttery flavor. You can also peel them or leave the skin on, depending on your preference.
- If you don’t have Spanish chorizo, you can use any other kind of cured or cooked sausage, such as andouille, kielbasa, or salami. You can also omit the chorizo altogether for a vegetarian version, or replace it with some chopped ham, bacon, or mushrooms for a different meaty option.
- You can add some more veggies to the tortilla, such as spinach, kale, zucchini, or broccoli. Just make sure to cook them first and squeeze out any excess moisture before adding them to the egg mixture.
- You can season the tortilla with some more spices, such as paprika, cumin, garlic, or oregano. You can also add some fresh herbs, such as parsley, cilantro, or basil, for a touch of freshness.
Storing and Reheating Leftovers
To store the leftovers, wrap the tortilla in aluminum foil or plastic wrap and refrigerate for up to 4 days. You can also cut the tortilla into individual slices and store them in an airtight container or a ziplock bag.
To reheat the leftovers, you can either microwave them for a few seconds, or heat them in a skillet over low-medium heat, flipping once, until warm and crisp. You can also reheat the tortilla in the oven at 350°F for 10 to 15 minutes, or until heated through.
Freezing and Reheating
To freeze the tortilla, let it cool completely and then wrap it tightly in aluminum foil or plastic wrap. You can also cut the tortilla into individual slices and wrap them separately. Then, place the wrapped tortilla or slices in a freezer-safe container or a ziplock bag and freeze for up to 3 months.
To reheat the tortilla after being frozen, you can either thaw it in the refrigerator overnight, or microwave it for a few minutes, or until defrosted. Then, follow the same instructions as above for reheating the leftovers.
Spanish Tortilla with Chorizo and Roasted Peppers
- A 10-inch oven-safe skillet
- 1/4 cup of olive oil
- 1 pound of baby Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 medium onion, thinly sliced
- Salt and black pepper, to taste
- 4 ounces of spanish chorizo, diced
- 1/4 cup of chopped roasted red peppers
- 10 eggs
- 1/4 teaspoon of red pepper flakes
- 1 cup of shredded manchego cheese
- Parsley, for garnish
- Preheat the oven to 375°F. Heat the oil in the skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned and crisp, about 10 minutes. Transfer the chorizo to a plate and set aside.
- In the same skillet, add the onion, salt, and pepper and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the potatoes and cook, stirring occasionally, until crispy and tender, about 15 minutes. Drain the excess oil and transfer the potato mixture to a large bowl.
- In a small bowl, whisk the eggs, red pepper flakes, salt, and pepper until well combined. Stir in the roasted red peppers and cheese.
- Wipe the skillet clean and spray it with cooking spray. Return the chorizo to the skillet and spread it evenly. Pour the egg mixture over the chorizo and potato mixture and cook over medium-low heat, lifting the edges with a spatula to let the uncooked eggs flow underneath, until the bottom is set, about 10 minutes.
- Transfer the skillet to the oven and bake for 10 to 15 minutes or until the eggs are set and the cheese is melted.
- Let the tortilla rest for 10 minutes before slicing. Slide a spatula around the edges and underneath the tortilla to loosen it from the skillet. Invert the tortilla onto a plate and cut into wedges. Garnish with parsley and serve hot, warm, or at room temperature.
