This is a great brunch dish, and I’m lining up my arsenal of brunch, make-ahead, and feed-a-crowd dishes for the festive season. My other set of in-laws and one of my brothers-in-law are coming for Christmas, so we’ll be eating. A lot. And this recipe eats really well.

I’ve made quiches, but never a proper egg tortilla. This recipe was from the America’s Test Kitchen Skillet Recipes special edition magazine (it might also be in the Best Skillet Recipes book). I kind of loved the lack of crust, and the firmer-than-an-omelette texture. Also, I would say chorizo has been my other favorite ingredient this year (next to beef short ribs). I’m going to have to try this again and experiment with some other flavors, but this one was super delicious.

6 Tbsp plus 1 tsp olive oil
1.5 lbs. Yukon Gold potatoes, peeled, quartered, and cut into 1/8″ thick slices
1 onion, halved and sliced thin
Salt and pepper
8 large eggs
4 oz. chorizo sausage, casings removed
4 scallions, thinly sliced

Toss 4 Tbsp of oil with the potatoes, onion, 1/2 tsp salt, and 1/4 tsp pepper until the potatoes are good and coated.

Heat 1 tablespooon of oil in a 10″ nonstick skillet and cook the chorizo for about 5 minutes. When it’s browned and the fat is rendered, add the potato mixture and reduce the heat to medium-low.

Cover and cook, stirring every 5 minutes, until “potatoes offer no resistance.” About 22-28 minutes.

Meanwhile, whisk the eggs and 1/2 tsp salt in the bowl you used for the potato mixture. Fold in the scallions until combined.

Fold all of the hot potato mixture into the egg bowl (not the other way around) and use a rubber spatula to scrape everything out of the hot pan.

Put the skillet back on medium-high heat and add the last teaspoon of oil to it. Heat until just beginning to smoke. Add the egg, chorizo, and potato mixture to the skillet. Cook for 15 seconds, shaking and folding the mixture constantly. Smooth the top with the rubber spatula.

Reduce heat to medium, cover, and cook, gently shaking the pan every 30 seconds, until the bottom is golden brown and the top is lightly set. About 2 minutes.

Using the rubber spatula, loosen the tortilla from the pan. Shake it back and forth until the tortilla slides away from the pan and move it onto a large plate. Cover it with a second large plate, flip it over, and slide it back into the skillet with the browned bottom side now up. Tuck the edges under with the rubber spatula. Return the pan to medium heat and cook, gently shaking the pan every 30 seconds, until the second side is golden brown. About another 2 minutes.

Slide tortilla onto a cutting board and let sit for 15 minutes before cutting. Cut it into wedges or cubes and serve.