This is an omelet that can be served for brunch, lunch, or tapas style.
Dice up the onion, peel and thinly slice the potatoes, slice the chorizo 1/4” thick
Preheat the oven to 350 degrees
In a sauté pan over medium heat, add 1 tips olive and begin sautéing the onion
In a larger, oven safe sauté pan over medium heat, add 2 tbsp olive oil and begin pan frying the potatoes making sure to keep turning until golden brown
When the onion begins to soften, add the chorizo and cook until onions are translucent. Set to the side and let cool.
When potatoes are golden brown and almost all cooked through, remove from heat and let cool.
Whisk the eggs in a large mixing bowl and add the can of drained peas in the eggs and mix. Add salt and pepper to taste.
Once potatoes have cooled down and the oven is preheated, add the onion and chorizo to the potatoes, then add the eggs and peas.
Make sure all the ingredients are balanced through-out the pan and pop in the oven for 45 minutes.
The omelette will start to rise but will later come down as it cools down.