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Potato and Chorizo Omelette with a Parsley Salad

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 – sausage, potato and eggs.


  • 3 small waxy Potatoes scrubbed and cut into chunks

  • Sea Salt & freshly ground black pepper

  • 6 large free-range or organic Eggs

  • Olive Oil

  • 2 small good-quality spanish Chorizo Sausages about 60g each cut into 1cm thick slices

  • 2 sprigs of fresh Rosemary leaves picked

  • 2 shallots peeled and very finely sliced

  • juice of 1 Lemon

  • juice of 1 Lemon

  • Extra Virgin Olive Oil

  • of fresh Flat-leaf parsley leaves picked and finely chopped


  • 1.

    Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan, cover them with salted water and bring to the boil. Simmer them until just 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 keep to one side.

  • 2.

    Heat a 20cm non-stick, ovenproof frying pan and pour in a splash of olive oil. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle and release all its tasty fat. 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 and go snappy. Pour the beaten eggs on top immediately. Add the potatoes and chorizo and spread everything out evenly. Place the whole pan in the oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.

  • 3.

    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 chopped parsley. Serve a little of this salad on top of the omelette and tuck in!



Extract from the book Jamie at Home by Jamie Oliver, rrp $65.

© Jamie Oliver 2008

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Posted by GoodyReport
This looks great!!!
Posted by Report
Wow this looks really nice
Posted by Gary85Report
I Love Chorizo with any kind of egg dish, On the subject of Paprika (ingredient of Chorizo) I recently saw an episode of jamie at Home where he made a Pork Shoulder slow cooked like Hungarian Goulash style with rice,peppers etc, has anyone got that recipe? because I won't rest until I have it,cook it and then eat it...It looks fantastic.
Posted by Martin48Report
Watched Jamie make this from a DVD I got with Taste magazine and I've made it 3 times already and love it. It's a winner.
Posted by isalenReport
I tried it and it is great, will definately be doing it again.