The perfect dish for dinner or lunch. Feel free to add whatever type of meat if any or make it all veggie. Or, simply add whatever may be left over in your fridge.
1/2 cup olive oil
1 lb potatoes peeled and thinly sliced
1 large yellow onion thinly sliced
6 large eggs
1/4 lb ground chorizo
Salt and Pepper
Fresh flat leaf parsley sprigs for garnish
Preheat a 10″ skillet (preferably non stick) over high heat. Add the olive oil to the pan to heat. Reduce the heat and add the potatoes and onion. Cook for 15-20 minutes or until the potatoes are tender.
While the potatoes are cooking beat the eggs in a large bowl and season generously with salt and pepper. Drain the onions and potatoes through a strainer and reserve the oil. Pour the potatoes and onions into the bowl with the eggs and stir gently. Let sit for 10 minutes.
In a another small frying pan cook the chorizo and drain the oil.
Reheat the skillet and over medium heat and add 4-5 tablespoons of the reserved oil. Add the potato and egg mixture to the pan and sprinkle the chorizo ton top. Smooth out the surface and pressing into an even layer.
Cook for 5 minutes or so shaking the skillet and swirl around. Run a spatula around the edge of the pan to loosen the sides. Place a large plate on top of the skillet and turn the skillet upside down to release the tortilla onto the plate. Add a few more tablespoons of the reserved oil to the skillet and swirl around. Carefully ad the tortilla back to the skillet cooked side up and cook for another 3-5 minutes or until eggs are golden brown.
Remove the tortilla from the skillet by sliding it onto a plate sand let stand for at least 5 minutes before cutting into slices. Serve warm or at room temperature and garnish with fresh parsley.