This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
- 4 Tbsp. olive oil
- 1 pound Idaho potatoes , peeled and cut into 1-inch pieces
- 1/2 cup yellow onion , peeled and diced into 1/4-inch pieces
- 1/4 cup chorizo , finely diced into 1/4-inch pieces
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 4 eggs , beaten
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.