I have long loved the tortillas I get at my favorite Spanish tapas restaurants but had trouble making the dish at home until I hit upon this method of poaching the potatoes and onions in oil in the oven beforehand. Now this is something I make almost every week. The chorizo adds a lot of flavor but the dish is almost as good without. For brunch I would cook the potatoes and onions the night before and finish the tortilla in the morning.

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