Serves 4
30 min
Spanish Omelet With Potatoes and Chorizo
Recipe GLPRa90fd121c6a0f5
A hearty Spanish-style omelet loaded with tender diced potatoes, sliced cured chorizo, caramelized onions, fresh parsley, and melted Manchego cheese. This classic tortilla serves as a satisfying main course or can be cut into wedges for entertaining. The eggs create a creamy custard-like interior while the bottom develops a light golden crust. Serve warm with a fresh green salad and red onion.
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Ingredients
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 to taste
¾ cup fresh flat-leaf parsley, roughly chopped
10 large eggs, beaten
1 cup (4 ounces) shredded Manchego or sharp Cheddar cheese
1 small head green-leaf lettuce
½ small red onion, thinly sliced
Directions
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped yellow onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the diced red potatoes and chorizo slices, and cook for another 8 to 10 minutes, stirring frequently, until the potatoes are just tender and the chorizo releases its oils. Season with salt and pepper to taste. Stir in the fresh parsley.
In a large bowl, whisk together the beaten eggs with the shredded cheese until well combined. Pour the egg mixture over the potato and chorizo mixture in the skillet, gently stirring to distribute the filling evenly. Reduce the heat to medium-low and cook without stirring for 10 to 12 minutes, until the edges are set but the center still jiggles slightly.
Once the top appears mostly set and the edges are pulling away from the pan, carefully slide the omelet onto a serving plate. Cut into wedges and serve warm alongside the fresh green-leaf lettuce and sliced red onion as a simple salad accompaniment.
