5 medium sized potatoes, peeled and sliced
2 small chorizos sliced, casings removed (you can substitute with kielbasa)
handful of sweet peas
1 medium onion, chopped
I make my Spanish omelet fritatta style (finishing it in the oven) because in too many instances when it came time to flip a heavy omelet like this... well, it wasn't pretty. So, if you're going to do it this way make sure you use a skillet with an oven proof handle.
Note: I'm not putting onions in my omelet because I have a very picky eater in the house, but it's better with onions.
Set your oven to 350 F.
Coat the bottom of a non-stick skillet with olive oil and saute your onions and chorizos (to release some fat) on medium heat. Remove the chorizos from the pan and set aside. Put in your sliced potatoes. You may need to add a little more oil. On medium heat toss the potatoes for a few minutes to coat with the oil. We don't want crispy potatoes, so after a few minutes of tossing the potatoes pour in 1 cup of water and cover so that the steam cooks the potatoes through. While the potatoes are cooking take out your eggs. I like to separate the whites from the yolk, beating the whites first then incorporating the yolks. (I think it makes the omelet flufflier, but it may be my imagination, you don't have to do this step). When the potatoes are soft enough to divide with the spatula and the water has been absorbed, put your chorizos back in, drop in a handful of sweet peas and pour your eggs over the whole thing. Don't touch it! Let the eggs cook for a couple of minutes on the burner, then carefully place the pan in the middle rack of the oven to finish cooking the eggs. This won't take long about 8-10 minutes. Check for like you would with a cake by poking a knife in the center. If it comes out clean then you can remove the pan from the oven. Let cool. Flip the omelet over (good luck) and cut into wedges. Serve warm or at room temperature.