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.
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.
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.
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!
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Extract from the book Jamie at Home by Jamie Oliver, rrp $65.
© Jamie Oliver 2008
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