Spanish Omelet With Potatoes and Chorizo

Photo by Ngoc Minh Ngo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 538 calories
    • Calories 62 calories from fat
    • Fat 37 g
    • Sat Fat 12 g
    • Cholesterol 572 mg
    • Sodium 804 mg
    • Protein 29 g
    • Carbohydrate 23 g
    • Sugar 5 g
    • Fiber 4 g


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


  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.