Heat 1/2 of the olive oil over medium heat in a 8" oven-safe skillet. Add the chicken chorizo and cook until browned on all sides. Remove from the pan and pat dry with a paper towel. Set aside.
Add the potatoes and onion to the skillet, flipping and stirring so that they get coated by the oil. Continue cooking over medium heat, stirring occasionally, until the potatoes brown.
Remove the potatoes and onions to a paper towel to soak up some of the oil, and reduce the heat to low.
Whisk the eggs and coconut milk with the salt in a small bowl.
Return the chorizo, potatoes and onions to the skillet, and pour the eggs over the top. Mix in half the manchego cheese. Cook over low heat for 3-4 minutes, shaking the skillet occasionally until the eggs begin to thicken. Top the tortilla with the remaining cheese.
Place the skillet into a 325 degree oven and cook until set. At the end, turn on the broiler on high and broil for 2- 3 minutes, until the top of the tortilla just browns.
This can be served warm or at room temperature. Cut into wedges and serve.
Adapted from Savvy Eats - http://www.savvyeat.com/tortilla-espanola/