Spanish Omelet With Potatoes and Chorizo |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Real Simple on line. Good inexpensive lunch or dinner with a salad. Ingredients:
2 tablespoons olive oil |
1 large yellow onion, chopped |
2 ounces spanish chorizo, sliced into thin half-moons |
3/4 lb red potatoes, diced |
salt and pepper |
3/4 cup parsley, roughly chopped |
10 large eggs, beaten |
1 cup manchego cheese or 1 cup sharp cheddar cheese, shredded |
Directions:
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.
2. Add the chorizo, potatoes, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
3. Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.
4. Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.
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