cookingwithcocktailrings.com
Heat a 10” oven safe, non-stick frying pan, add olive oil & heat through. Working in batches, add potatoes & fry until tender (~3 min). Move to a paper towel lined plate to drain & continue with remaining potatoes.
1
Return pan to medium heat, remove all but 2 tbsp of olive oil & heat through. Add shallots & sauté until tender (~4 min). Then add diced chorizo & continue to sauté until chorizo is fragrant & crispy (~2 min).
2
Heat oven to 350ºF. In a large bowl whisk together eggs until they fall in ribbons from whisk. Season with salt & pepper. Add cooked potatoes & shallot chorizo mixture to the bowl & stir to combine.
3
Return pan to medium-low heat, add butter & allow to melt. Carefully pour egg mixture into the skillet & top with goat cheese. Using a rubber spatula, carefully stir egg mixture then evenly spread in the pan. Cook until eggs are still runny in the middle but set around the outside, (~5 min).
4
Transfer pan to oven & bake until eggs are puffed & mixture is set (~8 min).
5
Let cool slightly then invert the pan onto a large serving plate & flip the tortilla. Top with herbs then cut into slices & serve.
6