Spanish Omelet With Potatoes and Chorizo

Spanish Omelet With Potatoes and Chorizo
Ngoc Minh Ngo
This hearty omelet cooks in the oven, meaning you can throw together the simple side salad while it bakes.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
30
minutes

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

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 ½ 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.
  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.


Kate Merker
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 62 %
  • Protein 29 g
  • Carbohydrate 23 g
  • Sugar 5 g
  • Fiber 4 g
  • Fat 37 g
  • Sat Fat 12 g
  • Sodium 804 mg
  • Cholesterol 572 mg
What does this mean? See Nutrition 101.