Spanish Omelet With Chorizo - cooking recipe

Ingredients

2 None plum tomatoes, halved
1/3 cup olive oil
1 None potato, peeled and thinly sliced
1 None red onion, thinly sliced
1 None chorizo, thinly sliced
6 None eggs, lightly beaten
1 cup baby spinach, chopped

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a baking pan. Place tomatoes on pan. Drizzle with 1 tbsp oil. Season to taste. Roast for 20-25 mins, until they start to collapse. Cool then coarsely chop.
Meanwhile, heat remaining oil in a large nonstick skillet on medium heat. Add potato; cook, covered, for 10-15 mins, turning occasionally, until tender but not browned.
Add onion and chorizo; cook, covered, for 4-5 mins, until onion is tender. Transfer to a large bowl. Drain off oil, retaining 1 tbsp.
Add eggs, tomatoes and spinach to potato mixture. Season to taste. Mix well. Preheat broiler to high.
Heat reserved oil in pan on medium heat. Add potato mixture; cook for 5-6 mins, until lightly browned and almost set.
Place pan under broiler. Cook for 2-3 mins, until lightly browned and firm. Cut into wedges.