Serves four as a main dish or eight as a tapa.
Ingredients
1/3 cup extra virgin olive oil, preferably Spanish
1/2 medium onion, thinly sliced
4 medium Yukon gold potatoes, thinly sliced
4 ounces good-quality, dried hot chorizo (such as Palacios)
8 eggs, lightly beaten
3 ounces grated Manchego cheese
Salt and pepper
Directions
Preheat oven to 350 degrees.
In a medium saute pan, heat 1 tablespoon of the olive oil and lightly caramelize the onions over medium heat, about 15 minutes. Season with salt and pepper, and remove the onions to a mixing bowl.
In a large saute pan, heat 3 tablespoons of the olive oil, add the potatoes and stir to coat with the oil. Cover and stir often, until the potatoes are thoroughly cooked and lightly caramelized, about 20 minutes. Add the potatoes to the onion.
In the same pan, lightly saute the chorizo, about 1 minute. Add the chorizo to the potato mixture.
Add the eggs and the Manchego to the potato mixture. Season the mixture with a good pinch of salt and some freshly ground pepper.
Heat the remaining oil in a nonstick pan over medium heat for about 3 minutes. Add the egg mixture to the pan, and lightly brown the tortilla on one side. Place the pan in the oven, and bake about 10 minutes or until the tortilla is about three-quarters set. Remove the pan from the oven, place a plate on top of the pan, flip the tortilla on top of the plate, and slide the tortilla back into the pan. Bake another 5 minutes or just until set. Cool slightly and slice. Serve with garlic mayonnaise.
