Food Recipes Spanish Omelet With Potatoes and Chorizo 3.4 (272) 2 Reviews A riff on Spain's tortilla española or tortilla de patatas, this frittata-like meal's delicious any time of day. Serve it with toast and fruit at brunch or, as shown, with a green salad and roll come dinnertime. Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. Our take adds Spanish chorizo, a cured sausage with a bit of a bite, fresh parsley, and shredded Manchego cheese, for a filling omelet that boasts a slew of flavors in every forkful. All you need is a large, ovenproof skillet to get started. By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on September 26, 2016 Print Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Hands On Time: 15 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 3 tablespoons extra-virgin olive oil 1 large yellow onion, chopped 2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons ¾ pound red potatoes, diced kosher salt and pepper ¾ 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 ½ small red onion, thinly sliced Directions 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. Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes. Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven. Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes. Divide the lettuce and red onion among plates and drizzle with the remaining oil. Cut the omelet into wedges and serve with the salad. Print Nutrition Facts (per serving) 538 Calories 37g Fat 23g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 538 % Daily Value * Total Fat 37g 47% Saturated Fat 12g 60% Cholesterol 572mg 191% Sodium 804mg 35% Total Carbohydrate 23g 8% Total Sugars 5g Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.