Chorizo and Potato Spanish Tortilla

Instructions

1. Prepare the potatoes
   Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Place in cold water for 5 minutes, then drain and pat dry with paper towels to remove excess starch.
2. Cook the chorizo
   Heat 2 tablespoons olive oil in a 10-inch non-stick skillet over medium heat. Add the diced chorizo and cook for 3-4 minutes until it releases its oils and begins to crisp. Remove with a slotted spoon and set aside, leaving the chorizo-infused oil in the pan.
3. Cook the potatoes and onions
   Add the remaining olive oil to the pan. Add the sliced potatoes and onions. Season with 1/2 teaspoon salt, pepper, and smoked paprika. Cook over medium-low heat for 15-20 minutes, turning occasionally, until the potatoes are tender but not browned. Add the minced garlic and cook for an additional 1 minute.
4. Prepare the egg mixture
   While the potatoes are cooking, beat the eggs in a large bowl with the remaining salt. When the potato mixture is cooked, remove it from the heat and let it cool for 5 minutes. Then carefully fold it into the beaten eggs along with the reserved chorizo.
5. Cook the tortilla
   Clean the skillet and heat 2 tablespoons olive oil over medium heat. Pour in the egg and potato mixture, spreading it evenly. Lower the heat to medium-low and cook for 8-10 minutes until the bottom is set and golden.
6. Flip and finish
   Place a large plate over the skillet and carefully invert the tortilla onto the plate. Then slide it back into the skillet to cook the other side for another 5-6 minutes until fully set but still moist in the center.
7. Rest and serve
   Once cooked, slide the tortilla onto a serving plate and let it rest for 5 minutes. Sprinkle with freshly chopped parsley. Serve warm or at room temperature, cut into wedges like a pie.