Spanish Tortilla with Chorizo and Potatoes

1.Heat the olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onions, ensuring they are mostly submerged. Cook gently for about 10-15 minutes until softened but not browned.

2.While the potatoes cook, lightly brown the diced chorizo in a separate small pan for 3-4 minutes to release its oils, then drain.

3.Whisk the eggs in a large bowl with a generous pinch of salt and pepper.

4.Drain the potatoes and onions through a colander, reserving a tablespoon of the oil. Carefully fold the warm potato mixture and the chorizo into the beaten eggs; let sit for 5 minutes.

5.Wipe the skillet and heat the reserved tablespoon of oil over medium-high heat. Pour in the egg mixture, spreading it evenly.

6.Lower the heat to medium-low. Cook until the bottom is golden and the middle is mostly set.

7.Place a large plate over the skillet and quickly flip the tortilla onto it. Slide it back into the pan to cook the other side for another 2-3 minutes.

8.Slide onto a plate and let rest for 5 minutes before slicing. Garnish with fresh parsley.