Chilean Chorizo and Herb Tortilla
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 ounces chorizo, sliced into 1/4-inch rounds
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- 8 large eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1/3 cup coarsely chopped flat-leaf parsley
- 1/3 cup coarsely chopped cilantro
- 1 scallion, finely chopped
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