Spanish Tortilla

INGREDIENTS

• 1 cup plus 2 Tbsp. olive oil, divided
• 1 lb. Yukon gold or Idaho potatoes, peeled and sliced thin
• 2 cups chopped yellow onions
• Salt and pepper
• 12 eggs

• 1/2 cup chorizo, casing removed, cooked, drained and crumbled
• 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese

DIRECTIONS

• 1

  Heat 1 cup olive oil in a large nonstick pan over medium heat. Add potatoes; turn down heat to low and cook, stirring frequently, for about 30 minutes. Add onions; season with salt and pepper and cook for an additional 10 minutes. Drain potatoes and onions in a paper towel-lined colander to remove excess oil.

• 2

  In a large bowl, whisk eggs. Add potatoes, onions, chorizo and cheese; season with salt and pepper. Stir very gently until mixed. In the same pan, heat 2 tablespoons oil on low. Add egg mixture; cook, covered, for about 10-12 minutes. Very gently flip the tortilla over, inverting it onto a large plate and sliding it back into the skillet, bottom side up. Cook for about 10-12 minutes more. Slide onto a serving plate. Delicious hot or cold.