(Spanish tortilla just pulled out of the oven)
Serve with a salad for dinner, or as an appetizer for a party. (It's great for parties because it can be served hot, cold or room temp.) Forgive me in advance for the amount of oil that gets used, but I assure you some of it will be drained off!
2 c. sliced potatoes (about 4 store-bought potatoes or 12 of the wee-ones I grew)
1/2 c. oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 link chorizo, cooked and sliced (or crumbled)
1 large roasted red pepper, sliced thinly
In an oven-proof saute pan, heat 1/2 c. oil over medium heat. Add potatoes in as close to a single layer as you can get (there will be some overlap). Cook potatoes for 10-15 minutes until cooked through, flipping often to prevent burning. Once cooked, scoop potatoes out onto paper towels to drain.
Reserve 2 Tbsp. oil and discard the rest.
In a mixing bowl, beat eggs, salt, pepper and garlic powder. Stir in chorizo.
At this point, start your oven preheating to 350 degrees.
Put the oil in the pan over medium heat again and add red pepper slices. Cook 2-3 minutes.
Add potatoes back into the pan.
Pour egg and chorizo mixture evenly over the top. Cook 5-10 minutes until mostly set.
Put into oven and cook another 8-10 minutes or until egg is fully set.
Remove from oven and let sit 10 minutes.
To remove from pan to serve, run a spatula around the edges and underneath, then place a plate on top of the pan and flip the pan over so tortilla falls onto plate.