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Categories:
extra-virgin olive oil yellow onion Spanish chorizo red potatoes kosher salt flat leaf parsley eggs Manchego red onion
Viewed: 43 - Published at: 7 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 ounces Spanish chorizo (cured sausage), 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
- 1 small head green leaf lettuce
- 1/2 small red onion, thinly sliced
Method
- 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. 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.
- 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.
- This Spanish omelet is delicious served cold as an hors d'oeuvre. Use a cookie cutter or a shot glass to cut one into bite-size pieces.
