Spanish Torilla

1. 1

   Warm 2 inches of olive oil in a large pot over medium heat. Add the potatoes and cook, turning now and then, until soft but not brown, about 10 minutes.

2. 2

   Meanwhile, warm 1 tablespoon olive oil in an 11-inch oven-proof nonstick skillet over medium heat. Add the onion and bell pepper, saute until soft, about 5 minutes. Add the chorizo and cook until the color is extracted, about 3 minutes.

3. 3

   Drain the potatoes and reserve the oil. In a large bowl, combine the potatoes with the vegetables and chorizo. Toss to distribute evenly. Pour over with beaten eggs. Season liberally with salt and pepper. Toss to combine.

4. 4

   Preheat broiler with rack in upper third of oven.

5. 5

   Add 1/4 cup reserved olive oil to pan. Warm over medium-high.

No additional tips available.