Ingredients

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions carefully.

2. 2

   Cook the vegetables gently for about 15-20 minutes, turning occasionally, until the potatoes are tender but not browned. They should essentially poach in the oil.

3. 3

   While the potatoes cook, sauté the diced chorizo in a separate small pan for 3-4 minutes until crispy and the fat renders, then set aside.

4. 4

   Drain the potatoes and onions through a colander into a bowl to catch the oil, reserving about 2 tablespoons of the oil for later. Let the vegetables cool slightly.

5. 5

   In a large bowl, whisk the eggs with the salt. Add the cooked potatoes, onions, crispy chorizo, and chopped roasted red peppers. Mix gently to coat everything without breaking the potatoes.

6. 6

   Wipe out the non-stick skillet, add the reserved 2 tablespoons of oil, and heat over medium-high heat.

7. 7

   Pour the egg mixture into the skillet and spread it out evenly. Lower the heat to low.

8. 8

   Cook for about 6-8 minutes, shaking the pan occasionally, until the bottom is set and golden brown, and the top is mostly set but still slightly runny.

9. 9

   Place a large flat plate over the skillet. Holding the plate firmly, quickly flip the skillet to invert the tortilla onto the plate.

10. 10

    Slide the tortilla back into the skillet, uncooked side down. Use a spatula to tuck in the edges to create a rounded shape.

11. 11

    Cook for another 3-5 minutes until the eggs are just set throughout.

12. 12

    Slide the tortilla onto a serving plate and let it cool for at least 10 minutes before garnishing with parsley and slicing into wedges.