Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese

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  • Level: Easy
  • Total: 2 hr (includes refrigerating time)
  • Active: 40 min
  • Yield: 6 to 8 servings
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Homemade Chorizo Sausage:

2 tablespoons canola oil

1 small Spanish onion, finely diced

3 cloves garlic, finely chopped to a paste with a pinch kosher salt

2 teaspoons dried Mexican oregano

1 teaspoon ground cumin

1 teaspoon ground Spanish paprika

1/4 teaspoon ground cayenne pepper 

1/4 teaspoon ground cinnamon

1/4 cup cider vinegar

1 1/4 pounds well-marbled ground pork shoulder

Kosher salt and freshly ground black pepper


2 tablespoons Spanish olive oil

1 dozen large eggs

4 ounces Gurroxta cheese, grated

1/4 cup chopped fresh parsley leaves

6 piquillo peppers, thinly sliced

Kosher salt and freshly ground black pepper


  1. For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature. 
  3. Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  4. For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
  6. Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
  8. When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.