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1
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering.
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2
Add the chorizo and cook over high heat until crisp and lightly browned on both sides, 2 to 3 minutes.
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3
Transfer the chorizo to a plate.
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4
Add the onion, season with salt and pepper and cook over moderate heat, stirring frequently, until softened and lightly browned, about 5 minutes.
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5
Add the onion to the chorizo.
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6
In a large bowl, beat the eggs with the flour, parsley, cilantro and scallion and season with salt and pepper.
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7
Fold in the chorizo and onion.
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8
Heat 1 more tablespoon of the oil in the skillet.
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9
Add the egg mixture, spreading out the chorizo and onion.
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10
Cook the tortilla over moderate heat until just set around the edge, about 2 minutes.
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11
Using a spatula, lift the edge of the tortilla and tilt the pan to allow the uncooked eggs to seep underneath.
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12
Continue cooking until the bottom is golden and the top is still a bit runny, about 5 minutes longer.
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13
Set a large flat plate over the skillet and invert the tortilla onto the plate.
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14
Heat the remaining 1 tablespoon of oil in the skillet.
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15
Slide the tortilla into the skillet and cook over moderate heat until the bottom is set and browned, about 2 minutes longer.
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16
Slide the tortilla onto a plate, cut into wedges and serve warm or at room temperature.
