Chorizo and Panceta Tortilla Española

Prepare ingredients

1. Peel and thinly slice the potatoes to about 4–5 mm thickness for even cooking.
2. Thinly slice the onion, dice the panceta, and slice or dice the chorizo into bite-sized pieces.
3. Lightly beat the eggs in a large bowl and season with half the salt and the black pepper.

Cook potatoes, onion, chorizo and panceta

1. Heat 2 5/7 fl oz olive oil in a large nonstick skillet over medium heat until shimmering.
2. Add the sliced potatoes and onions, season with a pinch of salt, and cook gently for 12–15 minutes, stirring occasionally, until potatoes are tender but not browned.
3. Push potatoes and onions to the side, add the panceta and chorizo to the oil and cook 4–5 minutes until panceta is crispy and chorizo releases its oils.
4. Stir everything together and taste, adjusting salt and pepper as needed. Remove pan from heat and let the mixture cool slightly for 3–4 minutes.

Assemble and cook tortilla

1. Gently fold the warm potato, onion, chorizo and panceta mixture into the beaten eggs, making sure pieces are coated and not too hot to scramble the eggs.
2. Wipe the skillet clean, add remaining 2/3 fl oz olive oil and heat over medium. Pour the egg-and-potato mixture into the pan, spreading evenly.
3. Cook on medium-low for 6–8 minutes until the edges are set and the bottom is golden but the top still slightly loose.
4. Carefully invert the tortilla onto a large plate, then slide it back into the pan to cook the other side for 4–6 minutes until fully set and golden.
5. Slide the finished tortilla onto a serving plate and let it rest 5–10 minutes before slicing to finish setting the interior.