Tortilla with Chorizo

Preheat oven to 450 degrees F. Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic , and cilantro stirring carefully as to not break up the potatoes , cook 1 more minute. Season with salt and pepper. In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula , allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet . When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top. Remove from oven. Cut into wedges. Serve warm or at room temperature.