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1
Heat the oil in a skillet and fry the potatoes slowly until they are tender they should not color.
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2
(This could also be done in a deep fryer.)
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3
Meanwhile, beat the eggs lightly with the salt.
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4
When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs, and let set 15 minutes.
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5
Heat 1 tablespoon of the reserved oil in the skillet and saute the onion until it is wilted.
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6
Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil.
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7
Stir in the peas, limas, and piquillo pepper or pimiento, and cook 2 minutes more.
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8
Add this mixture to the eggs and let sit for 5 minutes.
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9
Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot.
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10
(It must be very hot or the eggs will stick.)
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11
Add the egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner.
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12
Lower the heat to medium-high and shake the pan often to prevent sticking.
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13
When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, or slide onto a dish, cover with a second dish, and invert.
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14
Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side.
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15
Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side and tucking in any rough edges with the back of the pancake turner.
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16
It should be juicy within.
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17
Transfer to a platter and cut into 8-10 wedges.
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18
Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.
