Spanish Potato and Vegan Chorizo Tortilla

1. Bring a pot of salted water to a boil and add the sliced potato and cook until just tender. Drain well.
2. Heat the olive oil in an ovenproof skillet over medium heat.
3. Add the onion and vegan chorizo and cook until lightly browned.
4. Add the potatoes and cook for another 2 to 3 minutes.
5. Pour in the Crackd® and season with salt and pepper.
6. Cook on the stovetop until the bottom is set.
7. Transfer to a preheated oven and bake until the center is nearly set.
8. Place under the broiler briefly to finish the top and add color.

Slide onto a plate or serve directly from the skillet.

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