Spanish Omelet With Potatoes And Chorizo

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3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 ounces Spanish chorizo (cured sausage), sliced into thin half-moons

3/4 pound red potatoes, diced

Kosher salt and pepper

3/4 cup flat-leaf parsley, roughly chopped

10 large eggs, beaten

1 cup (4 ounces) shredded Manchego or sharp Cheddar

1 small head green leaf lettuce

1/2 small red onion, thinly sliced

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