Spanish Omelet with Potatoes and Chorizo

I love breakfast for dinner.  I love breakfast for breakfast, but there's something so fun about having it for dinner.  I ran across this recipe a long time ago, but never ended up making it...until recently.  Matt came home with some chorizo, and everything fell into place...

 Spanish Omelet with Potatoes and Chorizo

Ingredients:
Tablespoon extra virgin olive oil
1 large yellow onion, chopped
Chorizo (I took two sausages, cut the casings & scooped out the meat...it turned out kind of like ground chorizo - I think the brand we used was Johnsonville?  I didn't get special cured chorizo like the orignial recipe calls for)
3/4 lb. diced potatoes (I had Russet on hand, so that's what we used)
Salt & pepper
3/4 flat leaf parsley, roughly chopped
10 large eggs, beaten
1 C shredded sharp cheddar

Assembly:
Heat oven to 400 degrees.

Heat the olive oil in a large ovenproof skillet (hello?  Cast iron!) over medium heat.  Add the onion and cook for about five minutes.  Add the chorizo, potatoes, salt and pepper (start with about 1/2 teaspoon of each...but add more if you like salt and pepper).  Cover and cook, stirring occasionally, until the potatoes are tender (about ten minutes or so).  Add in the parsley.

Pour the eggs into the skillet and stir to distribute evenly.  Sprinkle with cheese and pop in the oven.

Bake until eggs are puffy and brown around the edges, and a knife comes out clean - about fifteen minutes.