mixture, along with the peppers, to the bowl with the chouriĂ§o. Set the skillet aside. 3. Heat the broiler. Beat the eggs in a medium bowl until u y and season with 1 teaspoon salt and Âź teaspoon pepper. Pour the eggs over the chouriĂ§o-potato mixture and toss to coat. 4. Wipe out the skillet, add the remaining 1 tablespoon of oil, and heat over medium heat. Pour in the egg mixture. Using a rubber spatula, quickly stir to cook the eggs brie y, then jiggle the skillet to settle its contents. Run the spatula around the sides of the skillet to release the tortilha. Crank up the heat to medium-high and cook until the edges are set, 3 to 4 minutes. 5. Slide the skillet under the broiler and cook until the top is nicely browned and no puddles of egg remain, 1 to 2 minutes. Slip the tortilha onto a large platter and sprinkle with the parsley, or serve it right from the pan, as my grandmother did.