Recipe for a light tortilla with chorizo

World food

The tortilla is a classic of Spanish cuisine. It is a kind of easy-to-make omelette, not to be confused with the Mexican corn cake of the same name. In the traditional recipe, it is usually filled with potatoes. However, the filling varies from region to region.

So don’t hesitate to limit the amount of potatoes to make the dish lighter. In this version, your meal will contain considerably less starch and therefore fewer calories.


-Difficulty 1

-People    4

-Cooking 25mn

-Preparation 30mn

Calorie for 1 plate

kivalia care & slimming recipe : 130 kcal

Classic recipe : 166 kcal


8 eggs
2 potatoes
2 green peppers
2 tomatoes
150g chorizo
1 onion
olive oil
salt and pepper



  1. Prepare the chorizo, potatoes and peppers
    Wash your potatoes thoroughly. Peel them and cut them into thin slices with the chorizo. Remove the seeds and slice the green peppers.
  2. Fry the potatoes
    Pour 2 tablespoons of olive oil into a pan. Add the peppers and potatoes. Fry over medium heat. Make sure your vegetables do not stick to the pan by stirring gently.
  3. Prepare the onion and tomatoes
    Meanwhile, peel and chop the onion. Then remove the seeds from the tomatoes and quarter them.
  4. Cook
    When the potatoes are translucent, throw the tomatoes and chopped onion into the pan. Fry for a few minutes. Cover, then lower the heat. Let everything cook for 10 minutes. Prick the potatoes with the tip of a knife to check that they are tender: it should go in without jerking.
  5. Beat the eggs into an omelette
    Put the eggs in a large bowl. Beat them with a whisk and seaso
  6. Cook the tortilla on one side
    Pour the beaten eggs over your vegetables, so that they are completely covered. Shake your pan gently to distribute the eggs evenly. Let the first side of the omelette cook. Lift the edge with a spatula to check if it is golden brown. It should come away easily from the pan when cooked
  7. Turn the tortilla over Cover your tortilla with a plate. The plate should be slightly larger than the pan to make it easier to turn. Turn it over in one go, taking care not to burn yourself. Turn the pan right side up. Pour in a tablespoon of olive oil, then slide your tortilla into the pan, keeping the golden side up. Let it cook for one minute. The tortilla should be golden, but not toasted on the outside, and melting on the inside
  8. Serve
    Cut the tortilla into quarters and arrange them on your plates. Serve hot or cold, as you like.

    Olive oil is perfect for cooking your tortilla in a slimming recipe. However, if you want to reduce the amount of fat in your dish, try baking it in the oven or thermomix. It will be impossible to cook! The tortilla comes in vegetarian and vegan versions. In these cases, the eggs are replaced by a mixture of water, vegetable milk, chickpea flour and cornstarch.

    This Spanish speciality makes an original breakfast. For a balanced meal, eat it with raw vegetables, for example.

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