Servings: Serves 6
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.
From the March 2009 issue of O, The Oprah Magazine
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