Spanish Tortilla with Caramelized Onions and Chorizo

Heat 1/4 cup olive oil in a large non-stick skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are softened and caramelized, about 20-25 minutes. The goal is not to brown them too quickly, but to draw out their sweetness.

While the onions are caramelizing, heat the remaining 1/4 cup olive oil in a separate large skillet over medium heat. Add the sliced potatoes and cook, stirring occasionally, until they are softened but not browned, about 15-20 minutes. You want them to be easily pierced with a fork but not falling apart.

Add the crumbled chorizo to the potatoes during the last 5 minutes of cooking and cook until it's lightly browned.

Drain the potatoes and chorizo mixture in a colander to remove excess oil. Let them cool slightly.

In a large bowl, whisk the eggs with salt and pepper. Add the caramelized onions, potatoes, and chorizo to the bowl with the eggs. Mix well to combine.

Heat a clean non-stick skillet over medium heat. Add a tablespoon of olive oil. Pour the egg and potato mixture into the skillet. Cook for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Gently shake the pan occasionally to prevent sticking.

Place a large plate or lid (slightly larger than the skillet) over the top of the skillet. Carefully invert the tortilla onto the plate. Add a little more olive oil to the skillet, then gently slide the tortilla back into the skillet, uncooked side down.

Cook for another 5-7 minutes, or until the bottom is golden brown and the tortilla is set but still slightly moist in the center. You can gently press down on the top of the tortilla with a spatula to help it cook evenly.

Remove the tortilla from the skillet and let it cool slightly before slicing into wedges. Garnish with chopped parsley, if desired.

Serve warm or at room temperature.