Spanish Tortilla with Chorizo and Bell Peppers

Slice 1 pound of Yukon gold potatoes into 1/8-inch thick rounds. Place in a microwave-safe bowl, cover with a damp paper towel and microwave for 4-5 minutes until just tender but not mushy.

While potatoes cook, dice 4 ounces of Spanish chorizo, 1 medium red bell pepper, and 1 small yellow onion. Mince 2 cloves of garlic.

In a large bowl, whisk 8 large eggs with 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 2 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat. Add the diced chorizo and cook for 2 minutes until it begins to release its oils.

Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Add the par-cooked potato slices to the skillet, gently stirring to combine with the chorizo mixture. Flatten into an even layer.

Pour the egg mixture over the potato mixture. Reduce heat to medium-low and cook undisturbed for 5-6 minutes until the edges are set but the center is still slightly runny.

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Add the remaining 1 tablespoon of olive oil to the skillet, then slide the tortilla back in, uncooked side down.

Cook for an additional 3-4 minutes until the bottom is golden and the center is just set.

Slide the finished tortilla onto a serving plate, sprinkle with 2 tablespoons of chopped fresh parsley, and let rest for 2 minutes before slicing into wedges and serving.