Wash, peel, and dice the potatoes into uniform ½-inch cubes. This size is perfect because they won't fall apart but will cook quickly and evenly.

Place potatoes in a pot and cover with water. Add salt and bring to a boil. When it starts boiling, reduce heat to low, cover, and cook for 4-5 minutes.

To check if they're ready, pierce with a fork - it should go in easily but the potato should keep its shape.

Drain immediately to prevent overcooking.

Dice the onion. In a hot skillet with oil, sauté the onion for 3-4 minutes until soft.

Add the chorizo and break it up with a wooden spoon. Lower heat to medium-low and cook for 10-12 minutes.

The chorizo should be well-cooked, golden, and completely crumbled. If it looks too dry or sticks to the pan, add a bit more oil.

When the chorizo is ready, add the drained potatoes. Taste before mixing - take a potato cube with some chorizo and taste. Adjust salt if needed.

Now, with heat on very low, mix with gentle folding motions. Don't poke with the spoon or you'll break the potatoes. Take your time so all the potatoes get coated with chorizo.

Turn off the heat and they're ready to enjoy!