Ingredients

• 7 or 8 Large Eggs
• 5 medium Potatoes
• 1/2 tsp salt
• 2 - 3 oz best quality spanish chorizo
• 1/2 cup oil for frying
• 1/2 chopped onion

Directions

1. Peel the potatoes and slice thin using a knife or mandoline.
2. In a large bowl, crack the eggs into the bowl and whisk for 1 minute.
3. Chop chorizo into bite size pieces, set aside.
4. Over medium-high heat, pour oil into a large 12 inch skillet
5. Once the oil is hot, add the potatoes slices and cook for approximately 8 minutes. The potatoes should be submerged in the oil.
6. Add onion to the skillet and cook for 2 minutes with the potatoes
7. Add chorizo and cook 1 minute; Smash down mixture lightly with a fork
8. Carefuly drain the oil from the skillet pouring oil into a another small pot. Leave potatoe mixture in skillet
9. Add beaten eggs to the skillet and mix, mashing down potatoe mixture
10. Over medium heat, cook mixture 1 1/2 minutes until bottom set;
11. Carefully slide the tortilla onto a plate or the top of skillet lid. Flip the tortilla over back in the frying pan
12. Repeat flipping the tortilla 3-4 more times, cooking 1-2 minutes per side, until cooked through.
13. Enjoy hot or at room temperature.