Ingredients
olive oil
2 pounds Yukon gold potatoes, sliced 1/8-inch thick
1 large Spanish onion, thinly sliced
1 large red bell pepper, sliced
5 ounces Spanish chorizo, sliced
6 large eggs, beaten until frothy
Preparation
Warm 2 inches of olive oil in a large pot over medium heat. Add the potatoes and cook, turning now and then, until soft but not brown, about 10 minutes.
Meanwhile, warm 1 tablespoon olive oil in an 11-inch oven-proof nonstick skillet over medium heat. Add the onion and bell pepper, saute until soft, about 5 minutes. Add the chorizo and cook until the color is extracted, about 3 minutes.
Drain the potatoes and reserve the oil. In a large bowl, combine the potatoes with the vegetables and chorizo. Toss to distribute evenly. Pour over with beaten eggs. Season liberally with salt and pepper. Toss to combine.
Preheat broiler with rack in upper third of oven.
Add 1/4 cup reserved olive oil to pan. Warm over medium-high.
