Tortilla De Patatas Con Chorizo

Instructions

1. 1

   Peel the potatoes and slice them into thin, irregular rounds or small cubes; finely dice the onion and slice the chorizo into thin half-moons.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat and fry the potatoes and onions until tender but not browned, about 15-20 minutes.

3. 3

   During the last 5 minutes of frying the potatoes, add the chorizo slices to the pan to release their oils and flavor.

4. 4

   Drain the potato, onion, and chorizo mixture through a colander, reserving 2 tablespoons of the flavored oil.

5. 5

   In a large bowl, beat the eggs with salt and pepper, then gently fold in the warm potato and chorizo mixture; let it sit for 5 minutes to soak.

6. 6

   Heat the reserved oil in a 9-inch non-stick skillet over medium-high heat and pour in the egg mixture, spreading it evenly.

7. 7

   Cook for 2-3 minutes until the edges are set, then use a flat plate to flip the tortilla quickly and slide it back into the pan.

8. 8

   Tuck the edges in with a spatula and cook for another 2 minutes until golden brown on both sides and slightly juicy in the center.