Made with potatoes, eggs, and chorizo, this dish is fantastic for tapas or brunch. Try it with a Pineapple-Cucumber Mojito
This recipe comes from the delicious Miami Beach Party Menu
created by one of the most exciting Latin chefs working today.
Servings: Serves 6
Ingredients 4 Tbsp. olive oil1 pound Idaho potatoes , peeled and cut into 1-inch pieces1/2 cup yellow onion , peeled and diced into 1/4-inch pieces1/4 cup chorizo , finely diced into 1/4-inch pieces1/2 tsp. kosher salt1/2 tsp. freshly ground pepper4 eggs , beaten
Heat olive oil in a 9- or 10-inch skillet over medium heat. Reduce heat to low and add potatoes; cook for 5 minutes. Turn potatoes with a spatula. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.
Stir in onion and chorizo and cook until onion softens, about 4 minutes. Stir in salt and pepper.
Pour eggs evenly over potatoes. Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.
Using pot holders, carefully invert tortilla onto a plate. Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.
Remove from heat, and transfer to a plate. Serve warm, room temperature, or cold.