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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
710
Fat
41g
Ingredients
RadicchioItalian ParsleyArugulaKaleYukon PotatoesBalsamic VinegarParmesan CheeseKosher SaltOnionEggKalamata OlivesHoneyCherry TomatoDillAndouille SausageExtra Virgin Olive OilSalt, Garlic
Reviews
4.1
Based on 208 reviews
this was great
mellody poteat · 01/16/25
More Maia Bengochea’s delicious meals
About Maia Bengochea
MAIA is a Food Scientist who integrates the chemistry, microbiology and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, she has cooked since she was a kid and has worked as a private chef and on cooking shows. Actually, as a Food & Lifestyle Influencer @maiacocina, she combines travel, nature, ingredients and other cultures around the world, all coming together in each recipe she shares with her Community.
The colors of her meals, using edible flowers and freshly harvested vegetables from the garden, is MAIA’s signature that makes her cooking style unique. She takes into account a great variety of ingredients selected carefully and for different diets, bringing a creative perspective that includes everyone’s taste and preferences. From Patagonia to Mendoza or Buenos Aires and all across Argentina, MAIA shares a bit of her country in every meal she designs that will boost your senses.
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