Potato Tortilla Con Chorizo Recipe

Prepare the Potatoes

Peel the potatoes and slice them thinly, around 1/8-inch thick. Rinse them under cold water to remove excess starch and dry thoroughly.

Cook the Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and sprinkle with salt and black pepper. Cook for about 15 minutes, stirring occasionally, until they are tender and slightly golden.

Prepare the Chorizo

In a separate pan, cook the chorizo (or pork nduja) over medium heat for about 5 minutes until it is crispy. Remove from heat and set aside.

Combine Eggs and Potatoes

In a large bowl, beat the eggs and season with salt and pepper. Add the cooked potatoes and chorizo to the egg mixture and stir to combine.

Cook the Tortilla

In the same skillet used for the potatoes, heat the remaining 2 tablespoons of olive oil. Pour the egg-potato-chorizo mixture into the skillet, spreading it evenly. Cook on low heat for about 10-12 minutes, until the bottom is set. Optionally, finish under a broiler for 2-3 minutes to cook the top.

Serve

Carefully slide the tortilla onto a plate, slice into wedges, and keep warm while you prepare the salad.

Chop the Vegetables

Dice the cucumber, tomatoes, and red onion into bite-sized pieces. Place them in a large bowl.

Add Feta and Olives

Crumble the feta cheese over the chopped vegetables and add the olives.

Prepare the Dressing

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.

Combine Salad

Pour the dressing over the salad and toss gently to combine. Sprinkle with fresh parsley before serving.

Serve with Tortilla

Serve the citrus inspired Greek salad alongside the potato tortilla for a fresh and vibrant meal.