Chorizo and potato omelets a la Cal Pep

Prep: 20 minutes Cook: 30 minutes Makes: 4 omelets serving 4 (or 8 as part of a tapas menu) 4 or 5 medium-size yellow potatoes (1 pound total), scrubbed Extra-virgin olive oil, preferably Spanish ½ medium onion, very thinly sliced 6 to 7 ounces fully cooked chicken chorizo sausage, very thinly sliced 8 large eggs ¼ cup chicken broth 1 teaspoon salt ½ teaspoon smoked or sweet paprika (pimenton) Garlicky mayonnaise or chopped fresh herbs

1 Cut potatoes into ½-inch dice and put into a microwave-safe bowl with ½ cup water. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power) until potatoes are fork-tender, about 4 minutes. Drain and cool.

2 Heat a large nonstick skillet over medium heat until hot. Add 3 tablespoons of the oil; add onion. Cook and stir until onion is tender and slightly golden, about 3 minutes. Add chorizo slices and potatoes; cook and stir to blend flavors, about 3 minutes. Remove from heat.

3 For each omelet, whisk together 2 of the eggs, 1 tablespoon of the broth, ¼ teaspoon salt and 1⁄8 teaspoon paprika in a small bowl. Add a quarter of the potato mixture and stir well.

4 Set a small (6- or 7-inch) nonstick skillet over medium heat until it’s hot enough to make a drop of water sizzle on contact. Add 1 tablespoon oil to pan; swirl to coat the pan with the oil. Gently pour the egg-potato mixture into the skillet. Reduce the heat to medium-low. Lift the edges of the eggs as they cook to allow the liquid egg to run underneath. When most of the liquid is set, use a spatula to smooth the mixture into an even layer. Let cook, moving and shaking the skillet until the top surface is set but still quite moist, about 3 minutes.

5 Run a silicon spatula around and under the eggs to be sure nothing is sticking. Then set a plate just slightly larger than the skillet over the skillet. Very carefully invert the omelet onto the plate. Reduce the heat under the skillet to low and add a little oil if the pan looks dry. Slide the omelet back into the skillet with the cooked side up. Cook over low just to set the eggs, about 1 or 2 minutes more.

6 Once again flip the omelet onto a plate. Repeat to make three more omelets, wiping the pan clean between each before adding oil.

7 Serve the omelets warm or at room temperature, cut into wedges. Garnish with a dollop of mayonnaise, or sprinkle with herbs. Nutrition information per serving (for 8 servings): 231 calories,

14 g fat, 3 g saturated fat, 208 mg cholesterol, 14 g carbohydrates,

1 g sugar, 11 g protein, 524 mg sodium, 1 g fiber