Spanish tortilla with chorizo

Ingredients:

• 700 g peeled and thinly sliced ​​Russet potatoes
• 110 g of dried meat, sliced ​​into circles chorizo ​​sausages or salami
• 100 gr. Cherry tomato halves
• 2 tbsp. l. olive oil
• 1/2 sweet onion, thinly sliced ​​into half rings
• Salt and crushed black pepper
• 2 crushed cloves of garlic
• 6 eggs
• 2/3 cup milk
• 3 chopped green onions
• 1 tbsp. coarsely grated cheddar cheese

Preparation:

1. Preheat oven to 180°C.
   
   Bring water to a boil in a large saucepan over medium heat. Add potato slices and cook until tender. Strain.
   
   Meanwhile, heat olive oil in a medium nonstick skillet and add the onion. Season with salt and black pepper to taste.
   
   Sauté the onion until soft and starting to caramelize, about 5 minutes. Add the sliced ​​chorizo ​​and garlic and cook until the sausage begins to brown. Remove the pan from the heat.
   
   In a large bowl, beat the eggs until light yellow. Add the milk, green onions, cherry tomatoes, and cheddar. Mix well. Season with salt and black pepper. Add the chorizo ​​and potato mixture to the bowl and mix gently. Pour the mixture into the skillet.
2. Place it in the oven and bake until the eggs are set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan for 10 minutes, then flip it over. To make this easier, use a large, clean plate: invert the tortilla onto it and transfer it to a large cutting board. Cut the tortilla into triangles and arrange on serving plates. Serve warm or at room temperature.
   
   If serving as an appetizer, cool the tortilla, then cut into small triangles. Reheat the pieces on a baking sheet in the oven. This will ensure a neater cut.