Spanish Omelet with Chorizo (Tortilla de Chorizo) Recipe

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 05/21/21
Demi/Wikimedia CC 2.0
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serving: 1 to 2 servings
Nutrition Facts (per serving)
862 Calories
78g Fat
3g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 862
% Daily Value*
Total Fat 78g 99%
Saturated Fat 22g 112%
Cholesterol 379mg 126%
Sodium 1798mg 78%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 37g
Vitamin C 0mg 0%
Calcium 52mg 4%
Iron 3mg 18%
Potassium 555mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Spanish Chorizo Sausage omelet is a simple one that has lots of flavor with Spanish chorizo sausage slices. It makes a great breakfast, light lunch or an appetizer or "tapa." Serve with baguette slices.

Important Note on Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft sausage, not cured sausage. If you can't find Spanish Chorizo, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket.

Ingredients

  • 1/2 pound (250 grams) chorizo sausage

  • 3 to 4 tablespoons extra virgin olive oil

  • 3 large eggs

  • 1/4 teaspoon salt

Steps to Make It

  1. Cut the chorizo sausage into slices approximately 1/4-inch thick.

  2. In an 8-inch heavy-bottom frying pan, pour 1-2 tablespoons olive oil to coat the bottom. Heat on medium flame. When hot enough, place chorizo slices into the pan and brown, turning each slice once. The sausages will release fat as they are heated.

  3. When the sausages are browned, remove from heat and pour out excess fat and oil.

  4. Place sausage on a plate.

  5. Crack the eggs into a small mixing bowl and beat the eggs with a whisk or fork. Add about 1/2 teaspoon salt. Add the chorizo slices and mix.

  6. Heat same frying pan on medium-low heat, adding 1-2 tablespoons of olive oil if necessary. When warm, pour in egg-chorizo mixture and cook eggs.

  7. When the bottom of omelet is browned, carefully fold omelet in half. Then, flip omelet over using a spatula to ensure that egg mixture in the center is cooked.

  8. When eggs are no longer runny and are cooked in the center, slide out of the pan onto a plate.

  9. Serve with slices of fresh baguette.

Serving Suggestion

Traditionally, Spaniards would prepare and pack food and snacks when taking a long trip, or when they spent the day in the countryside, spent the day fishing, etc. They might prepare an omelet such as this, slice a baguette lengthwise and place it inside the baguette. The Spaniards call this kind of sandwich a bocadillo. It is a nutritious and filling sandwich and doesn't leak or drip like a sandwich prepared with lunch meat and mayonnaise.