TORTILLA A LA ESPANOLA CON CHORIZO

½ cup olive oil
2 medium potatoes, cubed
6 eggs
salt
1 small onion, chopped
¼ pound chorizo sausage, skinned and diced

Heat the oil in a skillet and fry the potatoes slowly until they are tender-they should not color. Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil and add the potatoes to the eggs.

Heat 1 tablespoon of the reserved oil in the skillet and sauté the onion until it is wilted. Add the chorizo and cook another couple of minutes, until the chorizo begins to give off its oil. Add this mixture to the eggs and let sit for five minutes.

Serves 8-12