Preheat your oven to high, or get your broiler 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 to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
Heat a 7 or 8-inch nonstick, ovenproof frying pan
. Add the chorizo
slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils
. After a couple of minutes, when everything's lightly golden and crisp
, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler 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, and then mix in the parsley leaves
. Serve a little on top of the omelet and tuck in!
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