- 300 g Desiree potatoes
- 1 onion, chopped
- 100 g chorizo, chopped
- 6 large eggs
- parsley, chopped
- 50 ml olive oil
Heat some olive oil in a large frying pan on a high heat. Slice the potatoes and add to the pan. Slice them thinly so they cook more quickly and evenly. Add the sliced onion and chorizo and allow to cook.
Whisk the eggs in a large bowl and add the chopped parsley. Transfer the potato mixture to the bowl and mix well.
Heat some olive oil in a seperate pan and pour in the omelette mixture. Begin on a high heat and reduce to a medium heat as the omelette cooks. Cook for approximately 15 to 20 minutes, until there is no runny egg on top.
When cooked, turn the tortilla onto a plate and return to the pan to cook the other side.
Serve with aioli and garnished with lemon and parsley.