Instructions

1. In a medium saucepan, cover whole potatoes with water about 2-in (5 cm) above top of potatoes. Add 2 tbsp (30 ml) salt, stir and bring to a boil over medium-high heat until potatoes can be pierced with a fork but are not too soft. Carefully drain into a colander, then run cold water over potatoes for about 1 minute. Set aside to cool.
2. Preheat oven to 400 F (200 C). Line bottom and sides of an 8-in (20 cm) square baking dish with foil. Brush sides with 2 tbsp (30 ml) olive oil.
3. In a large skillet, sauté white portions of green onions, shallots and garlic in 2 tbsp (30 ml) olive oil until translucent and fragrant, about 1½ minutes. Season with ½ tsp (2.5 ml) salt and ¼ tsp (1 ml) pepper. Add bell peppers and continue cooking until peppers are slightly soft, about 2 minutes. Stir in vinegar, then remove from heat and let cool, uncovered.
4. Cut each potato into quarters and peel off skins. Slice each quarter into ½-in (1.25 cm) thick pieces.
5. In a large bowl, whisk eggs, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and paprika. Mix in Manchego and green portions of green onions. Add cut potatoes and bell pepper mixture and slowly fold in to coat vegetables evenly.
6. Evenly sprinkle 1 tbsp (15 ml) olive oil on bottom of prepared baking dish and heat in preheated oven for 5 minutes. Carefully remove dish and immediately pour egg mixture evenly into heated dish. Bake for 30 to 40 minutes, until top of tortilla is golden brown and edges pull away slightly from sides of dish.
7. Remove from oven and let rest for 5 minutes. Invert tortilla onto a cutting board and discard foil. Cut into 36 squares.
8. Top each square with a slice of chorizo and a pitted green olive. Pierce with a skewer to hold each square together. Sprinkle with chopped parsley leaves, if desired, as garnish. Can be served hot or at room temperature.