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

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 and omelet that boasts a slew of flavors in every forkful. All you need is a large, ovenproof skillet to get started.

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


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