Potato Tortilla with Chorizo

Serves 4


  • 10 size 6 or 7 Big Paddock eggs
  • 600g firm boiling potatoes
  • 200g Chorizo, sliced
  • Salt and pepper to taste
  • 2 pinches paprika
  • 4 tablespoons olive oil
  • Parsley leaves to garnish


  1. Boil the potatoes and cut into slices. 
  2. In a non-stick frying pan add the olive oil and fry potatoes briefly with the slices of salami.
  3. In a bowl, beat the eggs with the spices and pour into the pan. 
  4. Stir briefly and then leave to set on a medium heat. 
  5. Ensure the mixture does not burn by shaking the pan, but do not stir. 
  6. As soon as the mixture sets, lift from the pan with the help of a plate, turn and lightly fry the top side for about 1 - 2 minutes.
  7. Cut into slices and serve garnished with parsley leaves.

Cooking tips

Alternatively onions and cubes of peppers can be fried as well.