Spanish Tortilla

1 cup olive oil
2.5 cups cooking onion, chopped
2.5 pounds Yukon Gold potatoes, sliced uniformly on a mandoline or by hand (1/4″ thickness)
1 tsp smoked paprika
3/4 cup chorizo, cut into 1/2″ dice
10 large eggs, beaten
salt and pepper to taste

1. Preheat oven to 425 F.
2. Combine tomatoes with olive oil, garlic, parsley, thyme and salt in a small roasting pan. Turn tomatoes cut side up and roast for 30 minutes or until tomatoes are nice and saucy. Set aside.
3. Heat about 1 tbsp of the olive oil in a large (12”) non-stick frying pan over medium heat. Add chorizo and saute for 5 min or until lightly browned. Scrape from pan and set aside.
4. Return pan to heat, add onions and another tbsp or 2 of olive oil. Saute onions for 4 min or until they are softened but not browned.
5. Add potatoes (they will shrink as they cook, so don’t worry if the pan looks too full) and remaining olive oil to the frying pan, season well with salt, and cook over medium-low until potatoes are cooked through and only lightly browned but not falling apart. Every few minutes, gently stir the potatoes to make sure they cook at the same rate.
6. When potatoes are cooked through, add paprika and cooked chorizo, and stir gently to incorporate. Season beaten eggs well with salt and pepper then pour into the pan, shifting eggs and chorizo as needed to make sure everything is covered with egg. Cook over medium-low heat until the eggs are set and there are bubbles in the middle of the tortilla indicating that the center is cooked. Take a rubber spatula and work your way all around the edge and underneath the tortilla to loosen from pan.
7. Carefully flip the tortilla out of the pan onto a cookie sheet, large lid or plate that is bigger then the tortilla itself, then slide it back into the pan so the top is now on the bottom and the bottom is now on the top. (If this is too scary and your pan is oven-proof you could also just place the tortilla under the broiler to finish). Cook for 5-10 min longer on low heat or until the eggs are fully cooked and bottom is lightly browned. Allow to cool for a moment and then slide tortilla onto a plate or cutting board. Slice into wedges and serve topped with tomatoes. This dish is great served hot or at room temperature. Eshun also served it with a green salad.