SPANISH OMELET POTATOES CHORIZO

Easy High-Protein Recipes

Whether you’re on a low-carb diet or trying to fuel up for a big or particularly busy day, feel more satisfied with one of these delicious and healthy high-protein recipes. Even if you’re not concerned about replenishing your body after a workout or sticking to a Paleo-like plan, it’s smart to be sure your family’s getting enough of this critical building block, which helps our body build and repair tissue.

Spanish Omelet Potatoes Chorizo

Sure, you could wake up to this savory breakfast dish made with spicy sausage, red potatoes, and Manchego cheese. Or, you could turn to the frittata-like meal as a protein-rich dinner. Looking for a vegetarian option? Omit the chorizo sausage and substitute another vegetable, like diced green and red bell peppers or sliced zucchini. Once you see how easy it is to cook up this Spanish omelet, we bet you’ll try a slew of variations for a high-protein meal that’s just as delicious warm or at room temperature.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons
  • 3/4 pound red potatoes, diced
  • kosher salt and pepper
  • 3/4 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
  • 1/2 small red onion, thinly sliced

How to Make It

Step 1

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes.

Step 2

Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.

Step 3

Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.

Step 4

Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.

Step 5

Divide the lettuce and red onion among plates and drizzle with the remaining oil. Cut the omelet into wedges and serve with the salad.