Spanish Omelet with Potatoes and Chorizo

Spanish Omelet with Potatoes and Chorizo
Photo by Ngoc Minh Ngo

Ingredients

  • ¾ cup flat-leaf parsley, roughly chopped
  • 1 small head green leaf lettuce
  • 1 cup (4 ounces) shredded Manchego or sharp Cheddar
  • Kosher salt and pepper
  • 10 large eggs, beaten
  • 3 tablespoons extra-virgin olive oil
  • ½ small red onion, thinly sliced
  • + 3 more ingredients
    • 1 large yellow onion, chopped
    • ¾ pound red potatoes, diced
    • 2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons

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. Add the chorizo, potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes...

View full recipe at My Recipes

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