4 Servings
20 mins
40 mins
60 mins
Heat olive oil in a large saucepan over medium heat until moderately hot. Add the sliced onions and sauté until soft and beginning to brown. Remove the onions from the oil using a slotted spoon, allowing excess oil to drain back into the pan.
In the same oil, add diced potatoes and cook over medium heat until they begin to soften but still hold their shape. Once cooked, drain the potatoes in a colander to remove the excess oil. (You can store the leftover oil in a jar for future use).
In a large bowl, whisk together eggs, cream, diced chorizo, parsley, and season with salt and pepper. Gently stir in the drained potatoes and onions, making sure everything is well combined.
Grease a 24cm ovenproof frying pan or line a baking tray with parchment paper. Pour the egg and potato mixture into the pan, spreading it evenly. Bake in a preheated oven at 180°C for about 20 minutes, or until the eggs are set and the top is lightly browned.
While the tortilla bakes, prepare the salsa by mixing all the ingredients together and adjusting the seasoning to taste.
Once the tortilla is done, cut it into wedges and serve with the fresh tomato salsa on the side.