Tortilla Española with Chorizo (Spanish Potato Omelette)

• 700 g Yukon Gold potato
• 1 large Yellow onion
• 180 ml Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Spanish chorizo
• 7 Egg

1. Peel the potatoes, then slice into 3 to 4 mm rounds. Halve and thinly slice the onion, and slice the chorizo into thin rounds.
2. Heat the olive oil in a 24 cm frying pan over low to medium-low heat. Add the potatoes, onion, salt and pepper, and cook gently for 20 to 25 minutes, stirring often, until the potatoes are tender but not browned.
3. Stir in the chorizo and cook for 2 minutes to warm it through and release its oils. Tip the mixture into a mixing bowl, leaving most of the oil behind in the pan, and let it cool for 5 minutes.
4. Beat the eggs in the bowl until well combined, then fold in the warm potato mixture. Leave to stand for 5 minutes so the eggs can soak into the potatoes.
5. Set the frying pan over medium heat with 1 to 2 tbsp of the reserved oil. Pour in the egg mixture and cook for 5 to 6 minutes, shaking the pan occasionally, until the edges are set and the centre is still slightly loose.
6. Flip the tortilla: place a large plate over the pan, invert, then slide the tortilla back into the pan. Cook for 3 to 5 minutes until set to your liking, then rest for 5 minutes before slicing into wedges to serve warm or at room temperature.

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