Egg-Spanish Omlet

Spanish Omlet

Ingredients for Spanish Omlet

3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan chees

Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.

2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.

3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn’t burn). Slice into wedges.