Tortilla

Boil the potatoes with the peel. The red ones are better because they don't crush too easily. We clean them and cut them into cubes.

Put the onion and garlic cut into fish and sliced ​​chorizo ​​in a pan and leave until the onion softens. Then add the potatoes and parsley and mix a few more times. Beat the eggs with nutmeg and a pinch of salt lightly and pour them into the pan, as evenly as possible, shaking the pan lightly so that the beaten egg fits well between the other ingredients.

Leave it on the fire and watch when it starts to brown on the bottom (to see, raise a little edge with a knife blade). Turn off the heat and put it in the preheated oven (only the top) until it browns on the surface.