Potato and chorizo omelette with a kinda parsley salad

Name: Potato and chorizo omelette with a kinda parsley salad
Total time: 45 min
Yield: 2
Cuisine: spanish
Ingredients: 4 small waxy potatoes scrubbed and cut into chunks; 6 large free-range eggs; 2 x 60 g iberico chorizo sausages cut into 1cm thick slices; 2 sprigs fresh rosemary leaves picked; 2 shallots peeled and very finely sliced; 1 lemon juice of; extra virgin olive oil; 1 bunch fresh flat-leaf parsley (30g), leaves picked

Finished in the oven for a lovely puffed-up texture

“This tasty little number for two is a kinda-Spanish omelette meets Italian frittata mash-up. ”

Serves 2

Cooks In45 minutes

DifficultySuper easy

Jamie at Home Eggs Dinner for two Spanish Potato Chorizo

Nutrition per serving

Calories 671 34%
Fat 44.4g 63%
Saturates 14.8g 74%
Sugars 1.1g 1%
Protein 43.0g 86%
Carbs 22.4g 9%

Of an adult's reference intake

Jamie at Home

By Jamie Oliver

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Ingredients

4 small waxy potatoes , scrubbed and cut into chunks
6 large free-range eggs
2 x 60 g iberico chorizo sausages , cut into 1cm thick slices
2 sprigs fresh rosemary , leaves picked
2 shallots , peeled and very finely sliced
1 lemon , juice of
extra virgin olive oil
1 bunch fresh flat-leaf parsley , (30g), leaves picked

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Jamie at Home

By Jamie Oliver

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Method

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 lug 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!