Potato & Chorizo Tortilla Española
Whether served hot, room temperature, or cold, this take on a Spanish tortilla is irresistible. A seasoned egg base is filled with tender potatoes and spicy chorizo, then baked to perfection. The tortilla is paired with a fresh, simple salad of radicchio, kale, arugula with parmesan, cherry tomatoes, and kalamata olives, all dressed in a honey-balsamic vinaigrette. Enjoy this meal for breakfast, brunch, lunch, or even dinner...no matter what time of day, we know you'll love it!
Nutritional facts
Protein
31g
Carbs
58g
Calories
710kcal
Fat
41g
Ingredients
Salt, Garlic, Extra Virgin Olive Oil, Andouille Sausage, Dill, Cherry Tomato, Honey, Kalamata Olives, Egg, Onion, Kosher Salt, Parmesan Cheese, Balsamic Vinegar, Yukon Potatoes, Kale, Arugula, Italian Parsley, Radicchio
Contains milk, eggs.
Reviews
4.0
Based on 226 reviews
Brendolyn · 08/22/25
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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