Spanish Tortilla with Chorizo and Peppers

By SueMac

Ingredients

• 1 pound small red potatoes, thinly sliced
• salt
• 2 Tbsp. olive oil
• 1 medium onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 clove garlic, crushed with press
• 8 large eggs
• 1 package (3 1/2 oz.) fully cooked chorizo sausage, cut into 1/4" pieces
• 1/4 cup loosely packed fresh parsley leaves, chopped

Preparation

Step 1

In a 2-quart saucepan, place potatoes with enough water to cover and 1 tsp. of salt, heat to boiling on high. Reduce heat to low and simmer 3 to 5 minutes or until tender when peirced with tip of knife. Drain potatoes, return to saucepan.
Meanwhile, preheat oven to 350 degrees. In a 10" nonstick skillet with oven-safe handle, heat 1Tbsp. olive oil on medium 1 minute. Add onion, pepper and garlic, and cook 12 minutes or until vegetables ar tender and golden, stirring occasionally.
In large bowl, with fork, mix eggs, chorizo and chopped parsley until well blended. Gently stir in potatoes and onion mixture.
In same skillet,heat remaining 1Tbsp. oil on medium heat. Pour in egg mixture and place in oven. Bake 22 to 24 minutes or until knife inserted in center comes out clean and top is broned. Remove from oven.
Center large round plate upside down on top of skillet. Wearing oven mitts to protect your hands, and grasping plate and skillet firmly together, quickly invert tortill onto plate. Slide onto cutting board to serve.