Spanish Omelet With Potatoes and Chorizo
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons
- ¾ pound red potatoes, diced
- kosher salt and pepper
- ¾ 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
- ½ small red onion, thinly sliced
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