Spanish potato and chorizo tortilla

Prep 20 min
Total 8 hours 20 min
Serves 6

Typical all over Spain as a tapa, this is also just right for breakfast, thanks to eggs and cured sausage. We like Yukon Gold potatoes for this recipe.



1 tbsp
small onion, chopped (about 1/2 cup)
garlic cloves, minced
1 cup
packed grated parmesan
1/2 tsp
750 g
potatoes, unpeeled, cut into 1/2-in. cubes (about 4 cups)
125 g
cured chorizo sausage, chopped
1 cup
thinly sliced roasted red bell peppers


  • LINE bottom and sides of slow cooker insert with 1 large piece of parchment. Spray with oil.
  • HEAT a small non-stick frying pan over medium. Add olive oil, then onion and garlic. Cook until onion starts to soften, 3 min.
  • WHISK eggs with parmesan and salt in a large bowl. Season with fresh pepper. Stir in onion mixture, potatoes, chorizo and peppers. Pour into prepared insert. Cover and cook for 8 hours on low.
  • USE oven mitts to lift the parchment holding the tortilla out of the slow cooker. Transfer to a serving platter. Divide into 6 servings. Serve with Tomato Jam (recipe below).


Calories 394
Protein 22 g
Carbohydrates 27 g
Fat 22 g
Fibre 3 g
Sodium 916 mg
Excellent source of Vitamin C

Tomato jam

Stir 2 pints grape tomatoes with 2 tbsp each apple-cider vinegar and honey and 1/4 tsp each Worcestershire sauce and salt in a medium saucepan. Cook over medium, stirring occasionally, until thick and saucy, about 25 min. Reduce heat to medium-low as mixture becomes thicker. Stir in 1 to 2 tsp sriracha and remove from heat.

Kitchen note

Our slow cooker recipes are developed with a 7 quart slow cooker.

Issue: January 2015

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Photo credit: Spanish potato and chorizo tortilla. (Photo, Roberto Caruso.)

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