Spanish Omelet With Chorizo

• 2 None plum tomatoes, halved
• 1/3 cup olive oil
• 1 None potato, peeled and thinly sliced
• 1 None red onion, thinly sliced
• 1 None chorizo, thinly sliced
• 6 None eggs, lightly beaten
• 1 cup baby spinach, chopped

1. Preheat the oven to 350u0b0F. Lightly grease a baking pan. Place tomatoes on pan. Drizzle with 1 tbsp oil. Season to taste. Roast for 20-25 mins, until they start to collapse. Cool then coarsely chop.
2. Meanwhile, heat remaining oil in a large nonstick skillet on medium heat. Add potato; cook, covered, for 10-15 mins, turning occasionally, until tender but not browned.
3. Add onion and chorizo; cook, covered, for 4-5 mins, until onion is tender. Transfer to a large bowl. Drain off oil, retaining 1 tbsp.
4. Add eggs, tomatoes and spinach to potato mixture. Season to taste. Mix well. Preheat broiler to high.
5. Heat reserved oil in pan on medium heat. Add potato mixture; cook for 5-6 mins, until lightly browned and almost set.
6. Place pan under broiler. Cook for 2-3 mins, until lightly browned and firm. Cut into wedges.

tomatoes, olive oil, potato, red onion, chorizo, eggs, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/37771 (may not work)