Tasty Brunch Recipe: Tortilla Española with Chorizo & Manchego

The beauty of a Spanish omelet lies in its versatility. Delicious for breakfast, lunch, aperitif, or light supper, our tortilla is packed with the requisite creamy potatoes and sweet onions but we added spicy cured chorizo and some salty Manchego cheese to kick it up a notch. Don’t be alarmed by the amount of oil needed. Once the potatoes and onions are cooked, the oil is drained away.



  • 3 – 4 links D’Artagnan Chorizo, finely chopped
  • ¾ cup Spanish olive oil
  • 1½ pounds Yukon gold potatoes, peeled and sliced on a mandoline to 3-4mm thick
  • 2 medium yellow onions, thinly sliced
  • Salt and freshly ground pepper
  • 6 eggs
  • 4 ounces Manchego cheese, grated

Cherie Scott Chorizo in the Pan with chili oil - Copy


  1. In a medium skillet over medium-high heat, sauté the chorizo until lightly browned, about 4 minutes. Remove chorizo with a slotted spoon and drain on paper towels, set aside. Leave any rendered sausage fat in the skillet. Add olive oil, heat for about 5 minutes.
  2. Carefully add potatoes and onions, stirring gently to coat. Simmer potatoes and onions in the oil, turning often, until cooked through, about 20 minutes. While cooking, keep an eye on the heat. You want to poach the potatoes without browning them (onions may take a little color). Try to keep the oil at just a simmer.
  3. Set a mesh sieve over a bowl in the sink. Once fully cooked, drain the potatoes and onions. Let the mixture cool in the sieve.
  4. Meanwhile, to a medium mixing bowl add eggs and lightly beat. Stir in cheese and reserved chorizo. Once cooled stir in potato mixture; season with salt and pepper.
  5. Heat a teaspoon of drained oil in an 8 or 9-inch skillet over medium-high heat. Add omelet mixture; cook, folding gently, about 2 minutes. Reduce heat to medium and continue to cook without folding until eggs are nearly set, about 10-15 minutes. Using a silicone spatula, gently loosen around the perimeter of the omelet. Invert a plate over the top of the pan and turn the omelet out then gently slide back into the pan to cook the other side. Cook until eggs are completely set, about 5 minutes more.
  6. Cool to room temperature, slice into wedges, and serve.

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

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