Start the skillet: Set a large skillet with a lid over medium heat and let it warm for about 1 minute.

Add the olive oil to the skillet.

Put the potatoes into the skillet and spread them into a fairly even layer.

Sprinkle the potatoes with 1/2 teaspoon of the salt.

Cook the potatoes for 5 to 6 minutes without stirring, until the bottom sides are golden brown.

Stir the potatoes and cook for 4 to 5 minutes more, stirring once or twice, until several sides have color but the centers are still a little firm.

Transfer the potatoes to a plate and set them aside.

Build the pan: Put the sliced chorizo into the same skillet.

Cook the chorizo for 2 to 3 minutes, stirring often, until some orange-red fat comes out and the edges darken slightly.

Add the onion to the skillet with the chorizo.

Cook the onion for 3 minutes, stirring often, until it starts to soften.

Add the garlic to the skillet and cook for 30 seconds, stirring, until it smells fragrant.