Ingredients
Ingredient Checklist
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
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.
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