Jersey Royal Potato & Chorizo Tortilla Española

Heat olive oil and Jersey butter in the large skillet over medium heat. Add the sliced onion and garlic and cook until softened and translucent, about 5-7 minutes.

Add the sliced Jersey Royal potatoes and chorizo to the skillet. Cook, stirring occasionally, until the potatoes are tender and lightly golden brown, about 15-20 minutes. Season with salt and pepper to taste.

While the potatoes are cooking, whisk the eggs in a large bowl with the Jersey milk, chopped herbs, salt, and pepper.

Once the potatoes are cooked, reduce the heat to low. Pour the egg mixture over the potatoes and chorizo in the skillet, making sure the eggs are evenly distributed.

Cook over low heat, without stirring, until the edges of the tortilla are set and the top is almost set but still slightly moist, about 8-10 minutes.

Place the plate larger than the skillet over the top of the skillet. Carefully flip the skillet over, so the tortilla lands onto the plate. If any filling comes out, carefully tuck it back into shape.

Slide the tortilla back into the skillet (cooked side up). Cook for another 2-3 minutes to set the other side and ensure it is cooked through.

Slide the tortilla onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.