Spanish Omelette With Chorizo

Peel and thinly slice about 4 potatoes.
Place in boiling water for about 2-3 minutes with a little salt.
Remove and dry.

Fry with olive oil in frying pan until starting to brown.
Add half a chopped onion.
When the potato is almost done and the onion is softened, add in 6-7 slices of chorizo.

Beat 5 eggs, and season. Add to the pan.
Once it is nearly set, place under a grill until it is set but not coloured.
Grate cheese over the omelette and grill until coloured.
Sprinkle with chopped parsley.

Serve with salad.