-
1
Preheat the oven to 350 degrees F.
-
2
Bring a large pot of water to a boil over medium heat.
-
3
Add the potato slices and cook until they are just tender.
-
4
Drain and reserve.
-
5
Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions.
-
6
Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes.
-
7
Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown.
-
8
Remove the pan from heat.
-
9
In a large bowl, beat the eggs until they are light yellow in color.
-
10
Stir in the milk, green onions, and Cheddar and combine until incorporated.
-
11
Adjust the seasonings with salt and black pepper.
-
12
Add the chorizo mixture and potatoes to the bowl and stir gently.
-
13
Return the entire mixture back to the saute pan.
-
14
Put the pan in the oven and bake until the eggs set, about 15 minutes.
-
15
Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it.
-
16
Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board.
-
17
Slice the tortilla into wedges and arrange on serving dishes.
-
18
Serve it warm or at room temperature.
-
19
If serving this as an appetizer, chill it before slicing into tiny wedges, then reheat the wedges on a baking sheet in the oven.
-
20
You'll get a cleaner cut that way.
