Spanish Manchego Cheese and Chorizo Tortilla Recipe

Spanish Manchego Cheese and Chorizo Tortilla Recipe Instructions

Ingredients

• 1 big chopped onion
• 1 cup olive oil
• 2 lbs. potatoes, peeled and sliced in rounds
• 6 large eggs
• Salt and black pepper
• 8 oz. chorizo, sliced medium
• 4 oz. grated Manchego cheese

Directions

1. In a large non-stick saute pan, cook the onion on medium for 5 minutes until soft.
2. Add the potatoes, stir and cook for another 20 minutes. When tender and just browned, remove from oil using a slotted spoon and place on a plate lined with paper towels. Reserve 4 tablespoons of the frying oil.
3. Keep the pan on the fire on minimum and add the reserved frying oil.
4. Crack the eggs over a big bowl (big enough to fit all the potatoes), season with salt and pepper, and add the chorizo, Manchego, and the potatoes. Stir to mix well.
5. Turn the heat up to medium-high, pour the mix into the hot pan and cook, covered, until the egg is almost set. Use a wooden spoon to nudge the potatoes gently so you get a smooth, rounded edge. When the egg is almost set, slide the tortilla onto large plate, cover with the frying pan and carefully but quickly flip side down and continue cooking, uncooked side down on the pan. 
6. Slide the tortilla onto a large plate. Cover with the frying pan, then carefully but quickly flip upside down, then slide the uncooked side down onto the pan again.
7. Finish cooking just until a fine crust is formed to be able to have a soft and runny tortilla, serve with parsley and chopped chorizo.