Tortilla Con Chorizo Recipe

Prepare potatoes

Place the diced potatoes in a medium pot and cover with cold salted water. Bring to a simmer over high heat and cook until just tender, about 6–8 minutes. Drain well and let steam-dry for 2 minutes in the colander.

Brown chorizo and vegetables

Heat 2 tablespoons olive oil in a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet over medium heat. Add the diced chorizo and cook, stirring occasionally, until it releases its oils and begins to brown, about 3–4 minutes. Remove chorizo with a slotted spoon to a bowl, leaving the fat in the pan (if pan is very greasy, remove excess, leaving about 1 tablespoon). Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced onion and diced green pepper and cook, stirring, until softened and translucent, about 5–7 minutes. Add the drained potatoes and cook, stirring gently, until they get a light golden crust, 4–5 minutes. Return the cooked chorizo to the skillet and stir to combine. Sprinkle in the smoked paprika and season with half the salt and half the pepper; stir and remove the pan from the heat to cool slightly, about 2 minutes.

Mix eggs

In a large bowl, whisk the 8 eggs with 1 tablespoon milk until combined and slightly frothy. Stir in the remaining salt and pepper. Pour the egg mixture over the chorizo–potato mixture in the skillet, tilting the pan so the eggs distribute evenly among the solids. Gently press down any pieces that rise above the surface.

Cook on stovetop then finish in oven

Return the skillet to medium-low heat and cook, without stirring, until the edges begin to set, about 4–6 minutes. Preheat the broiler or oven to 425°F (220°C) if not already. Transfer the skillet to the oven and bake or broil until the top is set and lightly golden, about 6–8 minutes under a 425°F bake or 2–4 minutes under a broiler—watch carefully to avoid burning. The center should be just set. Remove from oven and let rest 5 minutes.

Finish and garnish

Run a spatula around the edge and loosen the tortilla. Optionally slide onto a cutting board, cut into wedges. Sprinkle with chopped fresh parsley before serving.

If using store-bought or pre-baked cornbread, warm wedges in a 350°F (175°C) oven for 8–10 minutes or microwave covered for 30–45 seconds until warm. Serve buttered alongside tortilla wedges. If you prefer homemade cornbread, prepare and bake according to your recipe and serve warm.