By Chef H. Delgado

July 7, 2020

Today I am going to show you a different recipe for one of the best known Spanish dishes outside the Iberian Peninsula. If you make a trip to Spain and have the opportunity, do not hesitate to try this delicacy of humble origin. And if you are a lover of Spanish cuisine, here is the recipe, so you can practice, and surprise your family with this variety of this traditional delicious Spanish dish.


  • Potatoes 500 g.
  • Eggs 5 u.
  • Onion 1 u.
  • Chorizo 2 u.
  • Salt.
  • Olive oil 200 ml.

Preparation (4 serves)

  • Remove the meat from the chorizo ​​and cook it in a pan without oil over medium heat.
  • Remove the fat when it is cooking, and preserve it.
  • Wash and peel the potatoes to cut them into dices of 3 cm and 4 millimeters thick approximately.
  • Peel the onions and cut them in Julienne.
  • Put the pan on medium heat and into it enough oil to poach our vegetables.  
  • Salt a bit the potato and onion and place them in the pan.
  • While the vegetables are cooking, in a bowl, arrange the eggs to whisk them with a pinch of salt.
  • When the potatoes begin to have a brown color and are soft in the center, remove them with a slotted spoon and let them drain to remove excess oil. 
  • Once the potato and onion lower a few degrees of temperature and there lost the excess oil, mix them with the whisked eggs on the bowl. 
  • Add the chorizo preserved,
  • Salt and let the mixture stand for five minutes.
  • Meanwhile, filter and store our oil for future uses.
  •  Prepare a pan over high heat, cover the base with a bit of oil.  When it begins to smoke, it is time to pour the mixture.  ”It is important that the oil is hot so that it does not stick the mixture in the button of the pan.”
  • Sauté the mixture and cook it over medium heat for 2 minutes.
  • Then when the egg is seen cook and colored is the time to flip it with the help of a plate. When it's flipped, cook it about another 2 minutes, according to the taste of egg cooking.
  • When it is ready, and with the help of a plate again,  flip it again, to present the pretty face visible.
Press to see the video

I hope you will try this recipe. A chorizo Tortilla, some salad, and fresh fruit for dessert it's the perfect beach picnic for me.


I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

Receive my best Spanish recipes via e-mail

Latest entries of my blog


How to make a very Crispy Deep Fried Squids

Hola amigos! This week I bring you one of the most famous Spanish Tapas. A starter full of flavor is easy to find any time of the year in most Tapas Bars and "Chiringuitos" around the country.


Portuguese Rice with Duck "Arroz de Pato".

This week I bring you a recipe from Portuguese gastronomy. A very traditional dish that I have tasted on my latest vacation, and it conquered my palate. But before I start cooking, I would like to tell you a little more about the origin of this excellent rice dish.


Holidays in Portugal. History, Good Food and magic places.

Its nature, beaches, people, and gastronomy have made Portugal one of the world's most popular tourist destinations. That's why this week I went on holiday to this vibrant country, and I would like to show you some of the delicious things I have eaten and the beautiful places have visited.


The 12 best Spanish Rosé Wines to try in 2021

This week I have been working once again with my friend and sommelier @bustoampudia. This time we bring you a nice proposal of Spanish Rose Wines.

Subscribe now and get a free copy of my first e-book.

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!