Spanish tortilla with chorizo, sweet potato and squash. This can be eaten hot or cold, as a main or a snack.
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Spanish tortilla with chorizo, sweet potatoes and squash

This Spanish-style tortilla with chorizo, sweet potatoes and squash can be eaten hot or cold and makes a great portable snack.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main or snack
Cuisine: Spanish
Servings: 8 slices
Author: Lucy Parissi


  • 6 large eggs
  • 250 | 9oz butternut squash peeled and sliced into thin rounds
  • 150 g | 5.3oz sweet potato peeled and sliced into thin rounds
  • 100 g | 3.5oz chorizo
  • 3 garlic cloves peeled and sliced
  • 3-4 tbsp olive oil + 1 tbsp to mix in with the eggs
  • 1/2 tsp sweet paprika
  • 1/2 tsp fennel seeds
  • pinch chilli flakes
  • salt and freshly ground pepper
  • handful fresh sage leaves


  • Preheat the oven to 180C (350F).
  • Peel the casing off the chorizo and cut into small cubes.
  • Slice the butternut squash into thin rounds and then cut into quarters.
  • Spread the vegetables, garlic, chorizo and half the sage leaves on a baking tray. Season with salt and pepper and sprinkle with the fennel seeds and chilli flakes. Drizzle with the olive oil and toss to coat.
  • Roast for about 25 minutes or until the vegetables are fork tender. Transfer to a plate to cool slightly. Keep the oven on but turn to fan plus grill.
  • Lightly beat the eggs and a tablespoon of olive oil.
  • Layer a third of the vegetables over a 20cm (8in) oven-safe frying pan and then pour a third of the eggs over them. Shake the pan so the eggs cover the vegetables. Start cooking over medium heat.
  • Repeat the process until you have used up all the egg and veggies and cook until the edges are set and middle is still fairly wobbly. Add a few sage leaves and sprinkle with the sweet paprika.
  • Transfer the pan to the oven and cook for a further 10 minutes or until the middle is cooked and set.
  • Cool in the pan for 10 minutes then turn over onto a plate. Slice into wedges and serve.