Spanish Tortilla with Chorizo and Scallions

Use a cured, Spanish-style chorizo for this recipe. Portuguese linguiça is a suitable substitute.

Follow the recipe for Spanish Tortilla with Roasted Red Peppers and Peas, omitting the roasted red peppers and peas. In step 1, heat 4 ounces Spanish-style chorizo, cut into ¼-inch pieces, with 1 tablespoon oil (reduced from 2 tablespoons) in a 10-inch nonstick skillet over medium-high heat, stirring occasionally, until the chorizo is browned and the fat has rendered, about 5 minutes. Proceed with the recipe as directed, adding the potato mixture to the skillet with the chorizo and rendered fat and folding 4 thinly sliced scallions into the eggs in step 2.