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Jamie Oliver's potato, chorizo omelette & parsley salad

Jamie Oliver's potato, chorizo omelette & parsley salad

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Why not try this simple family meal from TV chef, Jamie Oliver. It's a combination between a Spanish tortilla and an Italian fritatta and is a big hit in the Oliver household. Perfect with this fresh parsley salad.

Serves: 2
Skill level: Easy peasy

Ingredients

2small waxy potatoes, scrubbed and cut into chunks
Salt and freshly ground black pepper
6 large free-range or organic eggs
2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices 2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
Juice of 1 lemon
Extra virgin olive oil
A bunch of fresh flat-leaf parsley, leaves picked
2 small waxy potatoes, scrubbed and cut into chunks
Salt and freshly ground black pepper
6 large free-range or organic eggs
2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices 2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
Juice of 1 lemon
Extra virgin olive oil
A bunch of fresh flat-leaf parsley, leaves picked

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Method

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 oven or under the frill 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 parsley leaves. Serve a little on top of the omelette and tuck in.

Jamie Oliver's latest book 'Jamie at Home' is published by Michael Joseph Ltd and is available to buy for £25

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Your comments

Michele Glascott, posted 1 year ago

Nice to see you promoting the use of free range eggs

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Richard Green, posted 1 year ago

I loved this episode. i think that i am gonna have to try this out. if anyone has any other recipes from Jamie please e-mail me.

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