Spanish Tortilla

• 4 tablespoons olive oil
• 1 lb idaho potato, peeled and cut into 1-inch pieces
• 12 cup yellow onion, peeled and diced into 1/4-inch pieces
• 14 cup chorizo sausage, finely diced into 1/4-inch pieces
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground pepper
• 4 eggs, beaten

1. Heat olive oil in a 9- or 10-inch skillet over medium heat.
2. Reduce heat to low and add potatoes; cook for 5 minutes.
3. Turn potatoes with a spatula.
4. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.
5. Stir in onion and chorizo and cook until onion softens, about 4 minutes.
6. Stir in salt and pepper.
7. Pour eggs evenly over potatoes.
8. Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.
9. Using pot holders, carefully invert tortilla onto a plate.
10. Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.
11. Remove from heat, and transfer to a plate.
12. Serve warm, room temperature, or cold.

olive oil, idaho potato, yellow onion, chorizo sausage, kosher salt, ground pepper, eggs

Taken from www.food.com/recipe/spanish-tortilla-383509 (may not work)