Chorizo and Potato Tortilla

This Spanish tortilla comes together in just a few simple steps. The key is to cook the potatoes slowly until tender without browning them, and to flip the tortilla carefully to ensure even cooking. Don't worry if your first flip isn't perfect - the dish is forgiving and will still taste delicious!

1. Step 1: Cook potatoes and onions until tender but not browned

   Heat 1/4 cup of olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions, season with 1/2 teaspoon salt, and cook gently, stirring occasionally to prevent sticking, for about 15 minutes until the potatoes are tender but not browned.

2. Step 2: Beat eggs with salt and pepper

   While the potatoes are cooking, beat the eggs in a large bowl with the remaining 1/2 teaspoon salt and black pepper.

3. Step 3: Cook chorizo until slightly crispy

   In a separate pan, cook the diced chorizo over medium heat for about 5 minutes until it releases its oils and becomes slightly crispy. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Step 4: Combine potatoes, onions, chorizo, and eggs

   Using a slotted spoon, transfer the cooked potatoes and onions to the bowl with the beaten eggs. Add the chorizo and garlic mixture (leaving most of the chorizo oil in the pan), and gently fold everything together.

5. Step 5: Cook tortilla until edges are set

   Clean the non-stick skillet and return it to the stove. Heat the remaining olive oil over medium heat. Pour in the egg mixture and reduce the heat to low. Cook for about 8-10 minutes until the edges are set but the center is still slightly runny.

6. Step 6: Flip tortilla and cook the other side

   Place a large plate over the skillet and carefully flip the tortilla onto the plate. Then slide the tortilla back into the skillet with the uncooked side down. Cook for another 3-5 minutes until fully set but still moist in the center.

7. Step 7: Rest, garnish, and serve

   Remove from heat and let the tortilla rest for 5 minutes. Slide onto a serving plate, garnish with fresh parsley, and cut into wedges to serve. Can be enjoyed hot, at room temperature, or cold.

Tortilla española is traditionally served at room temperature as part of a tapas spread, but it's equally delicious served hot for breakfast or with a simple green salad for lunch or dinner. Leftovers will keep well in the refrigerator for up to 3 days.