Spanish Omelet With Chorizo

1. 1

   Preheat the oven to 350u00b0F. Lightly grease a baking pan. Place tomatoes on pan. Drizzle with 1 tbsp oil. Season to taste. Roast for 20-25 mins, until they start to collapse. Cool then coarsely chop.

2. 2

   Meanwhile, heat remaining oil in a large nonstick skillet on medium heat. Add potato; cook, covered, for 10-15 mins, turning occasionally, until tender but not browned.

3. 3

   Add onion and chorizo; cook, covered, for 4-5 mins, until onion is tender. Transfer to a large bowl. Drain off oil, retaining 1 tbsp.

4. 4

   Add eggs, tomatoes and spinach to potato mixture. Season to taste. Mix well. Preheat broiler to high.

5. 5

   Heat reserved oil in pan on medium heat. Add potato mixture; cook for 5-6 mins, until lightly browned and almost set.

6. 6

   Place pan under broiler. Cook for 2-3 mins, until lightly browned and firm. Cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.