Instructions:  

1. In large bowl, beat together eggs, salt and pepper; set aside. Heat 1/4 cup oil in 10-inch nonstick skillet set over medium heat; cook potatoes in 2 batches for 8 to 10 minutes or until lightly golden and tender. Using slotted spoon, transfer potatoes from skillet to bowl, reserving any oil. Let cool slightly; toss with eggs.  

 

2. Heat reserved oil in same nonstick skillet set over medium-low heat; cook onion and garlic for 8 to 10 minutes or until golden and tender. Let cool slightly; stir into potato mixture. Wipe skillet clean with paper towel; reserve skillet. 

 

3. Heat remaining oil in reserved skillet set over medium-high heat; cook potato mixture for 2 to 3 minutes or until eggs start to set on the bottom. Reduce heat to medium-low. Cover and cook for 8 to 10 minutes or until edges are set and top is no longer runny. Run heatproof rubber spatula around edge of pan; shake skillet gently to loosen tortilla from pan.  

 

4. Remove skillet from heat; place large plate over skillet. Wearing oven mitts, carefully invert skillet, so tortilla falls onto plate. Slide tortilla back into skillet; cook for 5 to 7 minutes or until eggs are set and bottom is lightly browned; transfer to serving plate. 

 

5. Meanwhile, cook chorizo in separate skillet set over medium heat for 5 to 8 minutes or until browned and heated through. 

 

6. To serve, top tortilla with chorizo, cheese and green onions.
 

Tip: Substitute Parmesan or aged Cheddar for Manchego cheese if desired.  

Nutritionals: YES