Ingredients

• 8 Tablespoons extra-virgin olive oil
• 1 small onion, medium dice
• 2 medium Yukon gold potatoes (about 1 pound total), steamed, cooled, peeled, and cut into medium dice
• 8 ounces sweet Spanish-style chorizo sausage, cut into medium dice
• 7 large, very fresh eggs
• 2 Tablespoons chicken stock or broth
• coarse salt, Kosher or sea
• freshly ground black pepper

To Serve:

• your aioli of choice

Instructions

Heat 4 Tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the onion and potatoes; cook until soft but not browned, about 5 minutes. Add the chorizo and cook for 2 minutes, stirring. Stir to coat everything with the olive oil, cover the skillet, and cook to blend the flavors—about 3 minutes, stirring once.

While the mixture cooks, in a medium-size bowl, whisk together the eggs, chicken stock, and a few pinches of salt until just scrambled. Add the eggs to the pan with the chorizo mixture and stir until well combined. Season with pepper to taste.

Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so some of the egg runs underneath. Cook the tortilla this way until the top is just slightly wet but not liquid, about 4–5 minutes.

Run a thin spatula under the tortilla to make sure no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate.

If the skillet looks dry, add 2 teaspoons of the remaining olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula.

Invert the tortilla onto a serving plate and pat the top with a paper towel to remove excess oil. Let the tortilla cool for about 5 minutes, then serve with the aïoli.

The tortilla can be served warm or at room temperature, cut into wedges. To serve as tapas, cut the tortilla into squares or wedges and serve with toothpicks.