Rating: 3.5 stars
272 Ratings
  • 5 star values: 69
  • 4 star values: 60
  • 3 star values: 65
  • 2 star values: 57
  • 1 star values: 21

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.

Kate Merker

Gallery

Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

538 calories; calories from fat 62%; protein 29g; carbohydrates 23g; sugars 5g; fiber 4g; fat 37g; saturated fat 12g; sodium 804mg; cholesterol 572mg.
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