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Spanish-style potato tortilla with chorizo

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free

This Spanish-style potato tortilla dish is loaded with veggies, chorizo and herbs. It’s a great idea for lunch or dinner.

  • Serves6
  • Cook time1 hour 5 minutes
  • Prep time15 minutes


  • 1/2 cup (125ml) olive oil
  • 1kg baby white potatoes, quartered
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 8 Coles Australian Free Range Eggs
  • 1/2 lemon, rind finely grated, juiced
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped oregano
  • 2/3 cup (80g) Coles Australian Shredded Tasty Cheddar
  • 2 chorizo sausages, thinly sliced
  • 60g baby rocket leaves
  • 2 roasted red peppers (capsicum), torn
  • 2 tbs olive oil, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Heat the oil in a 20cm (base measurement) ovenproof frying pan over medium heat. Add the potato and cook, turning occasionally, for 25-30 mins or until golden brown and tender. Transfer to a plate lined with baking paper. Carefully pour off the excess oil, reserving 1/4 cup (60ml). Add 2 tbs of the reserved oil to the pan with the onion. Place over medium heat and cook, stirring occasionally, for 5-6 mins or until light golden. Add the garlic and cook, stirring, for 30 secs or until aromatic.
  2. Step 2

    Whisk the eggs, lemon rind, parsley, oregano and half the cheddar in a large bowl. Season. Pour into the pan and top with the potato. Sprinkle with remaining cheddar. Cook, without stirring, for 8-10 mins or until base begins to set. Transfer to oven. Bake for 10-15 mins or until the tortilla is golden brown and set.
  3. Step 3

    Meanwhile, heat the remaining reserved oil in a medium frying pan over medium-high heat. Add chorizo and cook for 1-2 mins each side or until golden brown. Transfer to a plate lined with paper towel.
  4. Step 4

    Combine the rocket, capsicum and extra oil in a large bowl. Arrange the chorizo over the tortilla. Serve with the rocket salad.

    Serve with oregano leaves

Nutrition Information

Per Serve

Energy: 2489kJ/595 Cals (29%)

Protein: 22g (44%)

Fat: 43g (61%)

Sat fat: 11g (46%)

Carb: 28g (9%)

Sugar: 6g (7%)

Fibre: 6g (20%)

Sodium: 414mg (21%)