Gluten-Free Spanish Tortilla with Chorizo

Ingredients

• 1000 g Potatoes, peeled and thinly sliced
• 200 g Chorizo, Spanish, sliced
• 8 large Eggs
• 1 medium Onion, thinly sliced
• 1/2 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large skillet, heat olive oil over medium heat. Add potatoes and onion and cook until softened, about 20 minutes, stirring occasionally.
2. 2Add chorizo to the skillet and cook for another 5 minutes, until slightly browned.
3. 3In a large bowl, whisk eggs with salt and pepper.
4. 4Drain excess oil from the potato mixture, then add it to the egg mixture and stir to combine.
5. 5Return the mixture to the skillet and cook over low heat until the bottom is set, about 10 minutes.
6. 6Place a large plate over the skillet and carefully flip the tortilla onto the plate.
7. 7Slide the tortilla back into the skillet and cook for another 5-10 minutes until the other side is set and golden brown.
8. 8Remove from skillet and let cool slightly before slicing and serving.

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