Chorizo, Feta and Olives with Tortilla Espanola

The chorizo and feta gives this dish a delicious salty element!

My Own Food Bag
Chorizo, Feta and Olives with Tortilla Espanola

This dish most recently appeared in My Own Food Bag on Sunday, February 12, 2017.


  • 150g potatoes, peeled and diced 1cm
  • ¼ red onion, thinly sliced *
  • 1 clove garlic, thinly sliced
  • 1 egg
  • Pinch of salt


  • 120g chorizo sausage
  • ¼ red onion, thinly sliced *
  • 1 tomato, diced 1cm
  • 30g Kalamata olives
  • Zest and juice of ½ lemon *
  • 1 handful baby spinach leaves, roughly chopped *
  • 1½ tablespoons chopped parsley leaves *


  • 20g feta cheese
  • 1-2 tablespoons Romesco sauce
  • Bring a small pot of salted water to the boil.
  • 1 Cook potatoes in pot of boiling water for 7-8 minutes, until tender. Drain well. While potatoes cook, heat a drizzle of oil in a small fry-pan (with a lid) on low-medium heat. Add first measure of onion and garlic and cook for 2-3 minutes, until onions are soft but not browned.
  • 2 While onions cook, combine egg, salt and a fresh grind of black pepper in a small bowl and whisk lightly with a fork. Add cooked onions to bowl with eggs (reserve pan) and cooked, drained potatoes. Carefully wipe pan clean with a paper towel and return to medium heat with a drizzle of oil.
  • 3 Pour egg and veggie mixture into pan and cook for 1 minute, until egg starts to set around the edges. Reduce heat to low and cook for about 3 minutes, until egg is nearly set. Cover with a lid and cook a further 2-3 minutes, until egg is cooked. Slide tortilla onto plate, cover and set aside.
  • 4 While the tortilla is cooking, heat a drizzle of oil in a medium pan on low-medium heat. Add chorizo and cook for about 4 minutes, turning occasionally, until evenly coloured and cooked through.
  • 5 Add second measure of onion to pan and cook for 1-2 minutes, until starting to caramelise, stirring once or twice. Add tomato, olives, lemon zest and juice and cook for about 1 minute, until warmed through. Just before serving, toss through spinach and parsley. Season to taste with pepper.
  • To serve, Place tortilla Española onto a plate and pile chorizo and olives on top. Crumble over feta cheese and dollop over Romesco sauce.
  • SERVES 1

Nutritional Information

  • Energy: 2555 kj / 611 kcal
  • Protein: 41.1g
  • Carbohydrate: 37.0g
  • Fat: 31.6g


  • Pantry staple
  • * Shared ingredient with another recipe

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