Recipe: Spanish Omelet with Potatoes and Chorizo

SPANISH OMELET WITH POTATOES AND CHORIZO

3 tablespoons extra-virgin olive oil, divided use
1 large yellow onion, chopped
2 ounces Spanish chorizo, sliced into thin half-moons
3/4 pound red potatoes, diced
Kosher salt and pepper
3/4 cup flat-leaf parsley, roughly chopped
10 large eggs, beaten
1 cup (4 ounces) shredded Manchego or sharp cheddar
FOR SERVING:
1 small head green leaf lettuce, washed
1/2 small red onion, thinly sliced

Heat oven to 400 degrees 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, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until the potatoes are tender, about 10 minutes.

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

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

TO SERVE:
Divide the lettuce and red onion among individual plates and drizzle with the remaining oil. Cut the omelet into wedges and serve with the salad.

Makes 4 servings
Source: Real Simple magazine, May 2010