Potato and Chorizo Tortilla
Potato and Chorizo Tortilla Potato and Chorizo Tortilla 4 tablespoons extra-virgin olive oil 4 fresh chorizo sausages, cut into slices 3 medium potatoes, peeled and cubed 1 medium onion, chopped 8 large eggs 1/2 cup milk Kosher salt and freshly ground black pepper 1 cup mixed baby greens, for garnish 1/2 lemon, juiced Directions Heat the oven to 375 degrees F. Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan...