Tortilla de Patatas con Chorizo

Ingredients

• 6 large eggs
• 2 medium potatoes
• 5 oz chorizo
• 1 cup olive oil
• 1 teaspoon salt
• 1 medium onion
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Peel and thinly slice the potatoes (about 1/8 inch thick).

2. 2

   Finely chop the onion.

3. 3

   In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the sliced potatoes and chopped onion, and sprinkle with salt. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and slightly golden.

4. 4

   While the potatoes are cooking, remove the skin from the chorizo and slice it into small pieces.

5. 5

   In a separate pan, heat another 1/2 cup of olive oil over medium heat. Add the chorizo and sauté for about 5-7 minutes until it is browned and crispy.

6. 6

   Once the potatoes and onions are cooked, drain them from the oil and let them cool slightly. In a large bowl, whisk together the eggs, black pepper, and the drained potato-onion mixture.

7. 7

   Add the sautéed chorizo to the egg and potato mixture, and mix until well combined.

8. 8

   In the same skillet used for the potatoes, add a little olive oil if needed and heat over medium-high heat. Pour in the tortilla mixture, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.

9. 9

   To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes.

10. 10

    Once cooked through, slide the tortilla onto a serving plate and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

11. 11

    Cut into wedges and serve warm or at room temperature.