3 T EVOO
1 large yellow sweet onion, chopped
2 oz spanish chorizo sausage, sliced into thin half-moons
3/4 lb red potatoes, diced
s&p to taste
3/4 c flat-leafed fresh parsley, roughly chopped
10 large eggs, beaten
1 c (4 oz) shredded Manchego or sharp cheddar cheese
1 small head of green leaf lettuce
1/2 small red opion, thinly sliced

3 T EVOO 1 large yellow sweet onion, chopped 2 oz spanish chorizo sausage, sliced into thin half-moons 3/4 lb red potatoes, diced 3/4 c flat-leafed fresh parsley, roughly chopped 10 large eggs, beaten 1 c (4 oz) shredded Manchego or sharp cheddar cheese 1 small head of green leaf lettuce 1/2 small red opion, thinly sliced

Heat oven to 400. Heat 1 T oil in large oven-proof skillet over med heat. Add the yellow onion and cook for 5 minutes. Add the chorizo, potatoes, s&p and cook covered, stirring occasionally, until the potatoes are tender, about 10 minutes. Stir in the parsley.

Pour the eggs into the skillet and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.

Bake the omlette until puffed,brown around the edges and a knife inserted into the center comes our clean, about 15 minutes.

Divide the lettuce and red onion among individual plates and drizzle with EVOO. Cut the omlette into wedges and serve with the salad.