• 9 eggs, lightly beaten
• 3 potatoes, peeled & sliced (keep in ice cold water after slicing)
• 1 large Spanish onion, sliced
• 1 cup Parmesan cheese
• 1 cup chorizo
• 2 tbsp olive oil (1 for sautéing onions and potatoes, 1 for pan that dish bakes in)
• salt & pepper to taste
• manchego cheese
• salt
• pepper
• olive oil

Special Equipment

• 8" non-stick pan
• mandoline

1. Preheat oven to 375º
2. Slice potatoes thinly with a mandoline and soak in water
3. Sauté onions in 1 tbsp olive oil until tender (don't brown)
4. Add the chorizo and sauté for a minute or two
5. Add the drained potatoes and cook at low heat for 10-15 minutes
6. Add mixture to the eggs and season with salt & pepper
7. Put 1 tbsp olive oil in an 8" non-stick pan and pour in mixture
8. Top with Parmesan cheese
9. Bake for 40-45 minutes
10. Serve at room temperature with lemon or garlic aioli (flavored mayonnaise), or hot sauce