Thursday, June 05, 2008

Spanish Omelet with Potatoes and Chorizo

This is a great Real Simple recipe that I found. It was a hit at the morning mommy/baby playgroup I hosted.

  • 1 Tbsp. EVOO
  • 2 ounces chorizo (sliced and cut into half moon shape)
  • 1 large yellow onion chopped
  • 3/4 cup flat leaf parsley (chopped)
  • 10 large eggs
  • 3/4 lb. red potatoes diced
  • 1 cup sharp cheddar
  • salt and pepper

Heat over to 400 degrees. Heat 1 Tbsp. oil in over medium heat skillet. Add onion and cook 5 minutes. Add chorizo, potatoes, 1/2 tsp. salt and 1/2 tsp. pepper and cook covered stirring occasionally until potatoes are tender (a little less than 10 minutes). Stir in parsley. Pour eggs into skillet and stir to distribute the ingredients. Sprinkle with cheese. Transfer to over and cook for 15 minutes or until puffed and brown around the edges.


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