Spanish Omelet With Potatoes And Chorizo Recipe

Name: Spanish Omelet With Potatoes And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Heat oven to 400u00b0 F.
2
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.
3
Pour the eggs into the skillet and stir to distribute the ingredients. Sprinkle with the Manchego and transfer to oven.
4
Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.
5
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.
6
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.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Omelet With Potatoes And Chorizo falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Omelet With Potatoes And Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions