US
egg
1
potato and chorizo omelet with a kinda parsley salad
© David Loftus

potato and chorizo omelet with a kinda parsley salad

servings
2
printBtn convertBtn

method


This omelet 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 omelet is golden brown on top and just cooked through in the middle.

While the omelet 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 omelet and tuck in!



• from Jamie at Home

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

share this page

tried this recipe or a similar one? share your tips...
1. by Peteformation on Mon 30 May 2011 @ 15:18

omelet for me anytime.....especially for breakfast. Thks for the recipe

2. by lokeshani on Mon 30 May 2011 @ 09:50

omg!!!!!!!!!!!!!!!!!!!oh Jamie u so sweet. actually i liked this dish very much. i was enjoying my dinner yesterday. b cos of u i ate a different kind of a food in srilanka tanx a lot!!!!!!!!!!!!!!!!!!!!!!

3. by Ed_London on Tue 11 Jan 2011 @ 13:30

Definitely will try to make it tomorrow

4. by Trent Johrns on 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 omelet (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 omelet (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 omelet 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.

5. by ellen on 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.

6. by lauren on 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.

7. by Tracey on 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.

8. by xana on Sat 22 Nov 2008 @ 08:52

esta porra deve ser boa!

9. by Jess on 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!!!

10. by Loraine on 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.

11. by joanna on 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.

12. by TournesolKate on Tue 14 Oct 2008 @ 18:28

Yum, my most favorite omelette!
I like to cook the shallots and parsley in the pan with the potato and chorizo, though. :0)

13. by Heloisa on Fri 10 Oct 2008 @ 22:03

Well done James!!!! easy and delicious.
Many thanks

14. by katie on Thu 09 Oct 2008 @ 11:03

This was delicious it was very yummy

leave comments
related recipes
scrambled egg muffins with smoked salmon and sour cream
Serve this dish for a classy breakfast or brunch. Crack the eggs into a bowl, whisk them lightly and...
Read more
omelette
omelets are tasty and super-quick to knock together. A simple omelet is delicious, but if you like...
Read more

latest members recipes
Olive Oil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:27
Mozzarella and Basil Bread
Added by Chef Fabrizio
Thu 24 May 2012 @ 05:22
Tangy Tamarind Tiger Prawns
Added by Mango Ginger
Wed 23 May 2012 @ 08:47
Garlic Bread Pizzas
Added by Chef Fabrizio
Wed 23 May 2012 @ 06:28
Facebook
more categories