Spanish Tortilla “Potato Omelette” with Chorizo Ibérico de Bellota

2 Difficulty
30 min Prep. Time

A true classic with a delicious twist!


The world-famous “tortilla de patatas” with the iconic Chorizo Ibérico de Bellota (yes, from the same animal as the Jamón Pata Negra). Be patient and follow the steps to make a great tortilla.

One great piece of advice is: Fry the potatoes in Extra Virgin Olive Oil at low to medium heat so 90% are soft and 10% slightly crunchy and brownish. Salud!


How to prepare

  1. Skin the potatoes, cut them in half and sliced them.
  2. Mince the Onion
  3. Add the 6 eggs to a bowl with a pinch of salt and mix them
  4. Slice the Chorizo Ibérico de Bellota, remove casing from each slice and mince
  5. Add Extra Virgin Olive Oil to a frying pan and cook the potatoes until soft and slightly brown
  6. Remove Potatoes and add them to a bowl
  7. Cook the onions in the same frying pan until translucent
  8. Remove the onions and add them to the bowl
  9. Add a pinch of salt
  10. Add the mixed eggs
  11. Add the minced chorizo
  12. Mix all ingredients and let it sit for 5 minutes
  13. Add Extra Virgin Olive Oil to a pan
  14. Cook the mixed ingredients for 5 minutes
  15. Place a plate on top of the pan to turn your tortilla around and cook the other side for 4-5 minutes
  16. Enjoy
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