SPANISH TORTILLA WITH IBERICO CHORIZO

Is there anything better than enjoying a spanish tortilla just cooked  with a piece of bread???
Today I want to share with you one of the most popular recipes in Spain, but with the tasty touch that iberico chorizo brings to this delicious recipe.
The secret to cook the perfect Spanish tortilla is to have the highest quality ingredients,  good potatoes, farm fresh eggs, unique iberico chorizo and a good olive oil.


INGREDIENTS

• 5 Potatoes
• 1 onion
• 6 eggs
• iberico chorizo diced
• 2 tomatoes peeled and grated
• olive oil
• 1 tablespoon smoked paprika
• salt to taste

PREPARATION

1. Peel the potatoes and cut in irregular chunks. 
2. Chop the onion very thin.
3. Heat plenty olive oil in a large frying pan, add the potatoes and reduce heat to medium heat( never fry potatoes a high temperature)
4. Add 1/2 onion and cook with the potatoes  for about 15 minutes adding some salt.
5. Stir occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl.
6. In a small saucepan add the rest of the onion and sauté for some minutes, add iberico chorizo and cook for some minutes at medium heat.
7. Put smoke paprika and stir quickly to avoid burning the paprika,  and add immediately the grated tomatoes and let everything reduce together. Season and set aside.
8.  Beat the eggs with a fork in a large mixing bowl, season well with salt and add the cooked potatoes and stir together.
9. Finally add the chorizo-tomato mixture and mix lightly with the potatoes and the eggs.
10. In a non stick saucepan heat a little of the strained oil, tip everything into the pan and cook on a moderate heat, using a spatula to shape the tortilla.
11. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
12. Slide on to a plate and cool for 10 minutes before serving.
13. Enjoy this delicious "spanish tapa".