Spanish Omelet With Potatoes and Chorizo

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons
• 3/4 pound red potatoes, diced
• kosher salt and pepper
• 3/4 cup flat-leaf parsley, roughly chopped
• 10 large eggs, beaten
• 1 cup (4 ounces) shredded Manchego or sharp Cheddar
• 1 small head green-leaf lettuce
• 1/2 small red onion, thinly sliced

Nutritional Information

• Calories 538
• Protein 29g
• Carbohydrate 23g​
• Sat fat 12g

How to Make It
Step 1
Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes.
Step 2
Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
Step 3
Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.
Step 4
Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.
Step 5
Divide the lettuce and red onion among plates and drizzle with the remaining oil. Cut the omelet into wedges and serve with the salad.