Tortilla Espanola with Chorizo

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for skillet if needed
• 1 1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
• 1/4 medium onion, diced (1/4 cup)
• Coarse salt and freshly ground pepper
• 6 ounces dried chorizo, cut into 1/4-inch dice
• 6 large eggs, beaten

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag