Hands-On Time
15 Mins
Total Time
30 Mins
Yield
Serves 4
Ngoc Minh Ngo

How to Make It

Step 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.

Step 2

Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.

Step 3

Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.

Step 4

Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.

Step 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.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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