Potatoes with Chorizo and Onions – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan
• 3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings
• 6 small Yukon gold potatoes, very thinly sliced
• 1 medium onion, very thinly sliced
• Salt and pepper
• 2 teaspoons sweet paprika
• 1/4 cup chopped flat leaf parsley, a generous 1 or 2 handfuls