Chorizo tortilla

Mark Sargeant / 04 March 2013

Mark Sargeant shares this recipe for tortilla made with chopped chorizo and olives, served with garlic mayonnaise

Preparation time

Cooking Time

15 minutes




  • 25g bag of good quality lightly salted crisps
  • 1 small onion
  • 200g chorizo sausage, chopped
  • 50g green pitted olives
  • Olive oil for frying
  • 5 large British Lion eggs
  • Pinch black pepper

For the garlic mayonnaise (optional):

  • 2 garlic cloves, peeled
  • 2 British Lion egg yolks
  • 1 pinch table salt
  • Few drops of lemon juice
  • 200ml extra virgin olive oil
  • 100ml vegetable oil


1. Slice the onion thinly and fry in a non-sticking pan with a bit of olive oil over a high heat until lightly golden brown.

2. Add the chopped chorizo and cook for a further 2 minutes and remove from the pan.

3. Mix the crisps in a bowl with the onion, chorizo, eggs and olives, and season with a pinch of black pepper. Leave the mix soaking for 10 minutes so that the crisps soak up all the egg.

4. Drizzle a bit of olive oil into the pan and pour in the egg mix. Lower the heat to a minimum. Gently cook the tortilla for a few minutes or until set on the bottom but still with some wet egg on top.

5. Finish cooking under a hot grill for about 3-5 minutes - the top should have a lightly golden colour.

6. Make the garlic mayonnaise if using: place the garlic, egg yolks, salt and a few drops of lemon juice in a blender and mix. Slowly add the oil in a thin and long drizzle until the mayonnaise has a thick creamy texture. Serve with the warm tortilla.

Our thanks to the British Egg Council for providing this recipe.

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