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  • Potato and Chorizo Omelet with a Kinda Parsley Salad

Photo: Potato and Chorizo Omelet with a Kinda Parsley Salad

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • 4 small waxy potatoes, scrubbed and cut into chunks
  • 6 large free-range or organic eggs
  • Sea salt and freshly ground black pepper
  • 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
  • 2 sprigs fresh rosemary, leaves picked
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Directions

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 burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
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 and spices. 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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5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 08, 2013

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    Everyone in my household seemed to really enjoy this dish very tasty with the parsley salad on top do not skip this part I used fresh oregano in stead of rosemary by accident, and I also used andoulle sausage cause this I had in the house .I also omitted the onion casue i did not have any on hand even though I screwed receipe up a bit it was a hit in my home.Alot of meals someone is not happy about but this meal was a hit. Was fast and easy.Thank you Jamie

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  • on December 06, 2011

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    simplicity is the beauty of this dish, and it's quite versatile - we change up the ingredients based on what's in the fridge.

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  • on October 31, 2011

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    Delicious!!! It is not only for breakfast....but it makes a great dinner entre, as well. Jamie should have been "the next Iron Chef"....hopefully, the next time he won't be up against Mario, the favorite son.

    people found this review Helpful.
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