Step 1

Peel the potatoes, then use a mandolin to slice them into 1/16-inch slices. This should yield about 4 cups. Place in a container of cool water.

Step 2

Slice the onion to the same thickness as the potatoes, approximately 2 cups.

Step 3

Remove the chistorra from the casing by slicing along the casing with the end of a knife. Place into a bowl.

Step 4

Crack the eggs into a separate bowl, and whisk until the yolks and whites are incorporated.

Step 5

Heat the oil in a cast iron or nonstick skillet, about 10 inches around 2 inches deep, over high heat.

Step 6

When the oil is hot, add half of the potatoes. Flip the potatoes to prevent them from browning, and reduce the heat to medium. Cover with a lid. Cook until a thin-bladed knife or fork slides through the potatoes easily, 5-6 minutes.

Step 7

Use a slotted spoon to transfer the potatoes to the egg bowl, stirring quickly to incorporate. Add 1 1/2 teaspoons of kosher salt. Repeat with the remaining potatoes, adding another 1 1/2 teaspoons of salt to the egg mixture.

Step 8

Pour off all but 2 tablespoons of the oil in your skillet and reserve. While the oil remaining in the skillet is still hot, add the onion and 1 teaspoon of salt. Cook uncovered and stirring frequently until the onion is extremely soft, 10-15 minutes. If it seems like it may burn, lower the heat. Transfer the onion to the bowl with the eggs and potatoes.

Step 9

Return 2 tablespoons of the oil to the pan and add the chistorra. Stir until the meat is fully cooked, approximately 5-7 minutes. Remove the chistorra from the pan and add it to the egg mixture, stirring to combine.

Step 10

Return 2 additional tablespoons of oil to the skillet, and reduce the heat to medium-low. Add all of the egg mixture to the pan, spreading in an even layer. For this step, cook until the underside is nice and golden, but not brown, about 10 minutes. If the bottom starts to brown too much before the center starts to set, lower the heat. If the bottom isn’t turning golden, even as the egg sets, raise the heat for a minute or two to get some color. Remove the pan from the heat.

Step 11

Loosen the edges of the egg mixture from the skillet by sliding a silicone spatula between the set egg and edge of the pan. This helps prepare the egg mixture to be flipped cleanly.

Step 12

To flip the tortilla, put on oven mitts and center a large cutting board or flat plate over the pan. Grab the sides of the pan and cutting board together and flip them, then set them down on the counter. Lift off the pan and put it back on the burner. Carefully slide the tortilla back into the skillet with the golden brown side facing up. Return the heat to medium.

Step 13

Continue to use the silicone spatula around the edge of the tortilla, tucking in the edge and rounding it, so it looks pretty again.

Step 14

Cook until the underside is golden, 5 to 6 minutes, adjusting the heat as needed. The timing is going to vary. Press it with your fingers to test for doneness - it should have some give on top and not feel squishy. Carefully slide the tortilla out of the pan onto a serving dish. Cool for 1 hour at room temperature. Best served room temperature.

Step 15

WINE PAIRING

Step 16

2020 Durant Vineyards Southside ChardonnayAROMAS / white peach, crushed white flowers, golden kiwi, coriander, French baguette, gravel, caramel, whipped cream, lemon curdPALATE / yellow pear, cashew, pineapple core, cinnamon, dry chamomile tea, honeycomb, cantaloupe, pink Himalayan salt, sage, orange peel MOUTHFEEL / intriguing and complex entrance; mid palate shows off blend of fruit, barrel, and tertiary nuances; refreshing acidity frames the wine and lends itself to a magnificently long finish