Potato and Chorizo Tortilla

1. 1

   Heat the oven to 375 degrees F.

2. 2

   Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat.

3. 3

   Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes.

4. 4

   Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes.

5. 5

   Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes.

6. 6

   Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy.

7. 7

   Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly.

8. 8

   Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes.

9. 9

   Turn out onto a cutting board and let it cool to room temperature.

10. 10

    Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper.

11. 11

    Place the greens on top of the tortilla, cut it into thin wedges, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.