Chorizo & potato tortilla Española

1. In a jug, beat the eggs with some salt and pepper and set to one side.
2. In a large frying pan, heat a little olive oil and gently fry the onions and crushed garlic until softened and starting to colour.
3. Add a little more olive oil and add the sliced potatoes and chorizo, stirring for a few minutes to heat everything through.
4. Spread all the ingredients evenly across the pan in a flat layer and pour over the beaten eggs, ensuring everything is covered.
5. Cook for a few minutes until the eggs are set - you'll see the sides starting to come away from the pan.
6. Place under a hot grill to set the top of the tortilla, or if you wish you can flip it over using the pan-plate-pan method to cook on the other side in the frying pan.
7. Serve hot or cold with a fresh side salad.

Recipe courtesy of www.thepurplepumpkinblog.co.uk