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Mark Sargeant's chorizo tortilla

Mark Sargeant's chorizo tortilla

Click here to watch Mark cooking this super-speedy and tasty recipe.






2 mins


15 mins

Average: 3.4 (16 votes)
Per serving


  • 25g bag of good quality lightly salted crisps
  • 1 small onion
  • 200g chorizo sausage
  • 50g green pitted olives
  • Olive oil for frying
  • 5 large British Lion eggs
  • Pinch black pepper
  • For the garlic mayonnaise (optional):
  • 2 garlic cloves
  • 2 British Lion egg yolks
  • 1 pinch table salt
  • 1 drop 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 the egg mix into the pan and 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. Meanwhile, make the garlic mayonnaise if using: place the peeled garlic, egg yolks, salt, a few drops of lemon in a blender and mix. Slowly add the oil in a thin and long drizzle so it has a thick creamy texture. Serve with the warm tortilla.