Tortilla a la Gallega

Recipe from Penelope Casas The Foods & Wines of Spain

4 medium potatoes, peeled, in 1/8 inch slices
1 medium onion, thinly sliced
Salt
1 cup olive oil
5 eggs
1 chorizo (2 ounces) diced
3 tablespoons diced pimiento, homemade or imported

Fry the potatoes and onion with salt in the oil in the same manner as the Tortilla Española. Meanwhile, beat the eggs with salt in a bowl. In a small skillet lightly sauté the chorizo. Add it to the beaten egg along with the pimiento. Drain the potatoes and add them to the egg mixture, pushing them down with a pancake turner so that the egg covers the potatoes. Let sit 15 minutes.

Proceed to cook the omelet as a Tortilla Española.