Heat Oven to 400 degrees. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Add onion and cook for 5 minutes. Add Chorizo, potatoes and salt and pepper to taste.. Cook covered stirring occasionally, until potatoes are tender, about 10 minutes. Stir in parsley.
Pour eggs into skillet and stir to distribute. Sprinkle with cheese and transfer to oven. Bake omelet until pufed and browned around the edges, and a knife comes out clean, about 15-20 mintues.
Divide lettuce and red onion among 4 plates and drizzle with remaining oil. Cut omelet into wedges and serve with salad.
Originally Submitted
9/1/2008
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