Spanish potato omelette with chorizo

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, chopped
• 100 g chorizo, diced
• 6 eggs
• Olive oil
• Salt and pepper to taste

Step-by-step preparation

1. Heat a little olive oil in a large frying pan over medium heat.
2. Add the potatoes and onion, season with salt and pepper and cook until the potatoes are golden and cooked through.
3. Add the chorizo and cook for a few more minutes.
4. In a large bowl, beat the eggs with salt and pepper.
5. Add the potatoes, onion and chorizo to the beaten eggs and mix well.
6. Heat a little more olive oil in the same pan over medium heat.
7. Pour in the egg and potato mixture and cook over medium-low heat for about 10–15 minutes, until the underside is golden and set.
8. Once set, carefully flip the tortilla using a large plate or pan lid and cook the other side for a few more minutes until golden.
9. Serve hot or at room temperature, cut into portions.