Spanish Omelet With Potatoes And Chorizo

1. 1

   Heat oven to 400u00b0F Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes.

2. 2

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

3. 3

   Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.

4. 4

   Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.

* Per serving · 4 servings · Values may vary.

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