Spanish Omelette With Roasted Tomatoes And Chorizo - cooking recipe

Ingredients

2 None medium tomatoes, halved
1/3 cup olive oil
1 None medium potato, peeled, thinly sliced
1 None red onion, thinly sliced
1 None chorizo, thinly sliced
6 None large eggs, lightly beaten
1 oz baby spinach, chopped, plus extra leaves, to serve
None None toast, to serve

Preparation

Preheat oven to 375\u00b0F. Place tomatoes on a lightly greased baking sheet and drizzle with 1 tbsp oil. Season to taste and bake 20-25 mins, until tomatoes start to collapse. Cool and chop roughly.
Meanwhile, heat remaining oil in a large nonstick frying pan on medium. Add potato. Cook, covered, 10-15 mins, turning occasionally, until tender but not browned. Add onion and chorizo. Cook, covered, 4-5 mins, until onion is tender. Transfer to a large bowl. Drain oil, reserving 1 tbsp. Add eggs, tomatoes, and spinach to potato mixture. Season to taste and mix well. Heat reserved oil in an ovenproof pan on medium. Cook potato mixture 5-6 mins, until lightly browned and almost set. Preheat oven broiler on high.
To finish, place pan under broiler and cook 2-3 mins, until lightly browned and firm. Cut into wedges and serve with baby spinach and toast.