Spanish Tortilla Española with Romesco Sauce & Crispy Chorizo Breakfast Sausage

Ingredients

• 8 whole large eggs, room temperature
• 8 oz Spanish chorizo breakfast sausage, sliced into rounds
• 3 whole medium yellow potatoes, thinly sliced
• 1 medium yellow onion, thinly sliced
• 6 tbsp extra virgin olive oil, divided
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup roasted red peppers, jarred or fresh
• 1/4 cup roasted almonds, unsalted
• 2 whole garlic clove, minced
• 1/2 tsp smoked paprika
• 1 tbsp sherry vinegar
• 3 cups fresh arugula, loosely packed
• 8 slices crusty sourdough bread, whole grain preferred
• 1/2 whole fresh lemon, for juice

Instructions

1. 1

   Heat 3 tbsp olive oil in a 10-inch non-stick skillet over medium heat. Add sliced potatoes and onions with salt and pepper. Cook, stirring occasionally, for 12-14 minutes until potatoes are tender and edges are golden.

2. 2

   In a separate small skillet, cook chorizo sausage over medium-high heat until browned and crispy, about 4-5 minutes. Set aside.