The Good Stuff: Tortilla de Chorizo

9 months ago

tortilla de chorizo

A Mexican favorite that originated from Spain, chorizo is made out of meats such as beef and pork. Usually stuffed in casings, chorizo can be versatile when it comes to being paired with other dishes. Another one of those Spanish tapas, tortilla de chorizo is a flavorful slice of Argentinian home cooking.


Tortilla de Chorizo
Makes 3-4 servings


1 Chorizo, diced

1 Tbsp Olive oil

2-3 Tbsps Chopped onions

2-3 Tbsps Chopped red and green bell peppers

5 Whole eggs, beaten

1 ½ cups Homemade Potato chips or thinly-cut fried potatoes

  • Salt and pepper, to season


  1. In a non-stick saucepan, cook chorizo until lightly toasted and fat has rendered. Add a little more olive oil, then sauté onions and bell peppers. Turn off heat.
  2. In a bowl, beat eggs then add potato chips. Mix in chorizo, onions, and peppers.
  3. Heat a non-stick saucepan over medium-high heat. Pour the egg mixture and place lid on the pan. Leave for about two minutes until egg mixture sets and bottom is golden brown. Loosen bottom with a metal or rubber spatula.
  4. When top is almost set, lay a big plate over the pan. Quickly flip the tortilla onto the plate. Gently slide tortilla back into the pan to cook the other side, until bottom is also golden brown.
  5. If necessary, finish cooking tortilla in a preheated 350°F oven for 5-10 minutes more. Serve immediately after cooking.


Recipe by Chef Juan Ignacio Barcos of La Cabrera Manila and La Cabrera Argentina
Photographed by Miguel Abesamis of Studio 100


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