Potato & chorizo omelette recipe (with kinda parsley salad) | Omelette recipes & breakfast recipes

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potato and chorizo omelette with a kinda parsley salad

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"Great kit makes cooking a pleasure."
Jamie Oliver

How does your Garden Grow Kids Giftset
£22.00

potato and chorizo omelette with a kinda parsley salad

main courses | serves 2
This omelette is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it –potatoes, sausage and eggs.

Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.

Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything’s lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

• from Jamie at Home

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ingredients

• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked

user comments

12 comments

1. Trent Johrns Tue 28 Jul 2009 @ 05:06 Just the other day, my newlywed wife was looking for a way to "break in" the new Teflon frying pans that were purchased for us, from our wedding registry, by her Aunt. I suggested an omelette (the quintessential pan-shaped meal), and quickly went to it, but what I actually ended up preparing for breakfast was underwhelming, to say the least, mostly because we were out of any decent mustard and had to use French's brand. She didn't outright complain about the meal, but was withdrawn for most of the day and opted to read a Danielle Steele novel, alone, in the bedroom while I washed the dishes and scrapped the leftovers.

Seeking not to disappoint my wife twice (at least where breakfast is concerned), I logged onto Jaime Oliver's web site to view the web recipes there and today I surprised her in bed with the potato & chorizo omelette (with kinda parsley salad). Let me tell you, Mr. Oliver, I may be a bumbling klutz in the kitchen, but with your easy-to-follow recipes, even I can convince the wife that I possess some latent culinary competence.

Owing to my near-bare fridge, I excluded the 4 small waxy potatoes, and some other ingredients needed to be substituted, namely cut up Red Hots for the good-quality Spanish chorizo sausages and frozen Five Alive concentrate for the juice of 1 lemon. At any rate, my wife was so impressed with potato & chorizo omelette recipe (with kinda parsley salad) that she insisted I also enjoy half, and that we share the rest with our Labrador Retriever, Rusty. If only little Cumberland was old enough to eat solid food, this recipe would have truly been a family affair! Next time, I'll be sure to make a double serving.

2. ellen Mon 25 May 2009 @ 11:30 Can I freeze a Sapnaish omelette? I live alone and would like to make snacks and lunch packs for the week to take to work.

3. lauren Wed 14 Jan 2009 @ 11:33 i havent a clue how to make an omlette how bad is that .im great and cooking otherwise just cant make an omlette.need a good easy recipe please and this one sounds fantastic.just nervous abput cooking it how sad ay.

4. Tracey Sun 28 Dec 2008 @ 22:38 I am going to try this tomorrow...I wish I had that outdoor over Jamie has!
I am just finishing up eating the chicken, potato, and tomato recipe that was on this episode.
OMG...I am amazed.

5. xana Sat 22 Nov 2008 @ 08:52 esta porra deve ser boa!

6. Jess Mon 17 Nov 2008 @ 08:43 im gonna use this recipe in cooking class
absoletly loooove Jamie Oliver!!
He's everything a girl could want
-good-looking
-good-cooking
- and he has an accent!!!
dam mrs oliver
gr8 recipe

ps. gordan ramsey sux!!!

7. Loraine Tue 11 Nov 2008 @ 10:28 I have been making a version very much like this for many years - adding gently sauteed peppers and/or courgettes also make this a healthy and very satisfying meal. Love your recipes Jamie, long been a fan, especially love to 'tweek' the recipes to ring the changes.

8. joanna Mon 20 Oct 2008 @ 16:32 i am gonna try this 2nite usually when i do spanish omellete i slice the potatoes and fry them in a frying pan . thats the way that i was taught by my grandmother who is spanish. so it will be a bit weird pre boiling them first. and putting it in the oven/grill but i will give it a go.

9. TournesolKate Tue 14 Oct 2008 @ 18:28 Yum, my most favourite omelette!
I like to cook the shallots and parsley in the pan with the potato and chorizo, though. :0)

10. Heloisa Fri 10 Oct 2008 @ 22:03 Well done James!!!! easy and delicious.
Many thanks

11. katie Thu 09 Oct 2008 @ 11:03 This was delicious it was very yummy

12. Phil Tue 07 Oct 2008 @ 17:58 It is delicious and easy to make with only a handful of ingredients. The lemon juice works well with shallots and adds depth and flavour to the overall dish.