Tortilla Estilo Gallego

Peel and slice the papas medianas into thin rounds, approximately 1/8-inch thick, keeping them separate in a bowl to prevent browning.

Dice the cebolla mediana into small, even pieces and slice the chorizo colorado into thin rounds, discarding the casing if necessary.

Heat the taza de aceite in a large skillet over medium heat until shimmering, then add the sliced papas in a single layer.

Cook the papas, stirring occasionally and breaking up any that stick together, until they are tender and beginning to soften but not browned, approximately 12-15 minutes.

Add the diced cebolla mediana and sliced chorizo colorado to the pan with the papas, stirring gently to combine and distribute evenly.

Continue cooking for 2-3 minutes, stirring occasionally, until the chorizo begins to release its oils and the cebolla softens slightly.

Crack the huevos into a bowl, beat them together lightly with sal to taste, then pour the beaten eggs over the potato and chorizo mixture.

Reduce heat to medium-low and cook without stirring for 5-7 minutes, until the edges begin to set but the center remains slightly wet.

Slide a spatula around the edges of the tortilla to loosen it from the skillet, then either fold it in half for a closed tortilla or slide it onto a plate and flip back into the pan to cook the other side until fully set, approximately 2-3 minutes.

Transfer the finished tortilla to a serving plate and let it rest for 1-2 minutes before cutting into wedges and serving warm.