from the Spanish cookbook in that series of terrific bargain cookbooks that you only really find at Borders
5 T olive oil (or so)
6 oz frying chorizo (not sure how this differs from other chorizo – I just got what Meijer had) or spicy sausage, thinly sliced
1 1/2 lb waxy potatoes, thinly sliced (I used 4-6 medium sized Idaho gold potatoes)
2 Spanish onions, halved and thinly sliced (I used 1 LARGE sweet onion)
2 T chopped fresh parsley + more for garnish (optional)
1 C grated Cheddar
Heat 1 T of the oil in a non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper (I used a paper towel). Add 2 more T oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently. Your pan will be VERY full. Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally, until softened and golden. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage, and plenty of seasoning – I added some fresh rosemary. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with kitchen paper and heat the remaining oil. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath. Preheat the broiler to high. When the base of the tortilla has set (approx 5 minutes), place the tortilla under the broiler until it is set and golden.
Good with something sweet – I served it with vegetarian quiche and a fruit salad. The cookbook recommends serving it with a tomato and basil salad, which would be fantastic as well. It didn’t look much like the photo – I think my potatoes were too irregular, and I probably had too many to begin with – but it smelled fantastic and tasted even better.