Spanish Omelet With Potatoes and Chorizo

Spanish Omelet With Potatoes and Chorizo
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Serves 4| Hands-On Time: | Total Time:

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.
By May, 2008

Nutritional Information

  • Per Serving
  • Calories 538Calories From Fat 62%
  • Protein 29g
  • Carbohydrate 23g
  • Sugar 5g
  • Fiber 4g
  • Fat 37g
  • Sat Fat 12g
  • Sodium 804mg
  • Cholesterol 572mg
What does this mean? See Nutrition 101 .

Quick Tip

Bacon
Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.

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