The spanish tortilla is basically a better and more versatile version of the omelet. You can have it for breakfast lunch or dinner and you can basically add anything to it. But the main ingredients are eggs, potatoes, and onions.
Usually it's done in a pan on the stove. But I chose to make it easy on myself and put it in the oven. I also added embellishments of Spanish chorizo and used green onions and shallots rather than just regular yellow onions.
As you may know, my cooking is a lot of times make-up-as-I-go. This is no exception. I do impressions of recipes and rarely use exact measurements. So here is my recollection of this:
1 link of Spanish chorizo, chopped
1 stalk green onion, chopped
1 shallot, chopped
1 cup red skin (or other soft, tender) potato, sliced thin or diced into small cubes
2 tablespoons olive oil
Sautee the first 4 ingredients in the olive oil until potatoes are tender. Whisk in the eggs. Pour into a baking dish. Bake at 350 degrees for 45 minutes.