Spanish Chorizo and Potato Tortilla


Taking over traffic duties on the Homestretch on CBC all this week from 2-6pm. Fortunately there were leftovers from the morning show today – tailgate tapas was the topic of discussion – and so I made (among other things) a Spanish tortilla, which is essentially a frittata – a baked omelet of sorts that’s easy to make in advance and serve up cold in two-bite squares. (This was supposed to be made with Spanish chorizo, but I didn’t clarify on the shopping list, so it’s just plain old Italian chorizo, squeezed out of its casing and cooked along with the onion and peppers. Really, you could put anything in this, but potato and sausage are pretty classic.)

Any kind of baked frittata makes a fine sandwich, a handsome crouton, and an easy breakfast/lunch/dinner to pull out of the fridge whenever you need it.

I like to think this is what they ate in my absence – they could have just as easily had popcorn.





Spanish Chorizo & Potato Tortilla

One Year Ago: Middle-Eastern Slow-cooked Stew with Lamb, Chick Peas & Figs


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11 comments on “Spanish Chorizo and Potato Tortilla

  1. Debbie
    November 17, 2009 at 9:28 pm

    Yum. I made a potato and onion tortilla once for a breakfast in the mountains. It was so comforting! I love them!

  2. Vivian
    November 17, 2009 at 11:54 pm

    Seems like every European nation has some version of this dish. In Germany it’s called “Bauern Fruehstuck”…Farmer’s Breakfast. Very tasty.

  3. Jan (Mixing Bowl Kids)
    November 18, 2009 at 5:39 am

    Delicious! I love potato in my frittatas and these two-bite squares would be awesome in my kiddies lunchboxes.

  4. Fiona
    November 18, 2009 at 8:33 am

    I love Spanish tortilla. It’s my go-to meal when I’m low on supplies – I make a seafood one with shrimp, scallops, and crab meat (we always have frozen shrimp lying around), or I toss in sundried tomatoes, mushrooms, peppers, olives and feta. When I was first dating my darling spouse, I made him one for dinner, except I burned the whole thing. I burned most of the meal, actually, except the salad and the pie.

    Now if I call it a tortilla or frittata he has no idea what I mean, so I have to say, “That egg thing you like.”

  5. Shelley
    November 18, 2009 at 11:59 am

    I recently made a frittata with cooked baby potatoes, roasted red pepper and laughing cow cheese dropped in chunks. I have to say potatoes in frittata are the best thing ever and I’m new to laughing cow cheese but yummers!!

  6. Anita
    November 18, 2009 at 12:28 pm

    Hi Julie,

    Could you tell me where you can buy Spanish chorizo sausage in Calgary? Frittata looks delicious….

  7. Jen T
    November 18, 2009 at 2:58 pm

    It seems everyone likes what you posted Julie, but to me they look unappetizing….I think its because they are served cold.

  8. Avery
    November 18, 2009 at 3:03 pm

    Just wanted to say I made the lemon buttermilk pudding cake… it turned out delicious (is it supposed to stay puffed up like a souflee? Mine puffed as its baked, but as soon as it cooled it sunk.)! And I love anything with chorizo, this looks great.

  9. Barb
    November 18, 2009 at 3:33 pm

    This really does look super. I like the idea of having it ready for whatever meal or snack attack is coming next.

  10. Penny
    November 18, 2009 at 6:54 pm

    Looks awesome, will try this some time.

    Julie, I’m wondering whether there is a Canadian cooking magazine on the market. With Gourmet going under (who knew?) I’m looking for a replacement. I also subscribe to Bon Appetite, could you recommend something? Thanks a bunch,love your site and you, you wonderful thing you!

  11. mr mexican
    October 19, 2012 at 6:55 pm

    once i get my permanent residency in alberta I will start producing mexican chorizo Sinaloa’s style in peace river alberta and distribute it to all alberta province

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