Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.

Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.

Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).

Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.