Potato Tortilla with Chorizo

Peel and cut the potatoes into thin slices of approx. 3 mm.

Cut the chorizo ​​into slices, onion in rings and the garlic fine. Heat the oil in a large frying pan with non-stick coating and fry the chorizo ​​for 5 minutes.

Scoop the chorizo ​​with a slotted spoon from the pan. Fry the onion, the garlic and the potato over low heat in about 10 minutes until tender.

Beat the eggs and season with salt and pepper. Add the chorizo.

Spread the egg-chorizo ​​mixture evenly over the onion potato mixture.

Let the tortilla cook on low heat for about 6 minutes until the bottom is golden brown.

As soon as the egg has solidified, shake the pan back and forth regularly.

Place a large plate upside down on the tortilla and turn the pan so that the tortilla stays on the plate.

Put the tortilla back in the pan upside down and let it cook for another 4 minutes. Serve hot or cold.