Peel the potatoes, wash them and cut them into small cubes (also common in slices, but I do it in cubes, as my mum has always done). Cut also the onion into small cubes and also the chorizo (chorizo is optional, but it gives a very nice taste). Put everything in a bowl, add 2 tsp of virgin olive oil, some salt and mix it all

Pre-heat the air fryer (200ºC 5 min). Once heated, add the potatoes, onion and the chorizo. Program the air fryer at 180ºC for 25 min. Stir them from time to time (I normally do it each 5-6 min)

Beat the eggs while the potatoes are being cooked, salt them and put them in a bowl deep enough. Once the potatoes, onion and chorizo are ready, put them also in the bowl and mix everything

Take a non-stick frying pan (if possible special for omelettes) and put it at medium heat with a tiny bit of olive oil (1 tbsp, just enough to make sure the egg does not stick to it). Pour the mixture and wait a 3-4 of minutes until you feel the egg is curdling, moving the pan from time to time to make sure the egg does not stick

Once the egg is set, turn it over by placing a plate on the pan and turning the omelette over it with a smooth but firm turn. Slide back into the pan and let it curdle again on the other side. Feel free to choose the exact cooking time, it will all depend the way you want to see the egg once you serve the tortilla. We like it quite raw at home...!!