Potato And Chorizo Tortilla

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
503
FAT
89%
CHOL
168%
SOD
35%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

Kosher salt

1½ lb Yukon gold potatoes, peeled and cut into ¼-in-/6-mm-thick slices

3 tbsp olive oil

2 cups chopped onion

6 oz Spanish-style chorizo, halved lengthwise and thinly sliced (⅛ in/3 mm or less)

6 large eggs

⅓ cup sour cream

Freshly ground black pepper

1 cup shredded Manchego cheese

1 tbsp finely chopped fresh flat-leaf parsley

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