1 c. olive oil
1 c. diced onion
1 to 2 lb. smoked link chorizo, chopped
1/4 c. water
1/2 tsp. pepper
Avocado, sliced
2 c. diced potato
1 c. diced green pepper
12 eggs, beaten
1/2 tsp. salt
Sliced smoked chorizo sausage

Heat oil in a 9-inch nonstick skillet over medium heat until hot. Add diced potato and cook stirring often, until tender. Drain potatoes, reserving 3 tablespoons oil in skillet. Set potatoes aside. Add onion and green pepper, cook stirring often until vegetables are tender. Add chopped sausage and potatoes, cook 3 to 5 minutes.

Combine eggs, water, salt and pepper, stir briskly with a wire whisk until blended. Pour egg mixture into skillet. Cover and cook until mixture starts to set, uncover and gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath. (Keep skillet covered as mush as possible.)

When eggs have set, and are firm, underneath, place a large plate over skillet and turn omelet upside down onto plate. Slide omelet back into skillet uncooked side down. Cover and cook until omelet is set. Turn out onto a serving plate. If desired, garnish with sliced sausage and avocado.