Potato and Chorizo Omelet with a Kinda Parsley Salad

I think this is the first Jaime Oliver recipe I ever made and it is a good one. It’s like a frittata and it’s super yummy.

4 small potatoes, cut into chunks
Salt and Pepper to season
6 large eggs
1/2 lb. chorizo (links or ground)
2 sprigs of fresh rosemary
2 shallots, peeled and very finely sliced
Juice of one lemon
Olive oil
A bunch of flat leaf parsley, leaves picked

Preheat oven to 450 degrees.

Put the potatoes in a pot of boiling water. Cook until done. Drain.

Beat the eggs in a large mixing bowl and season with salt and pepper. Set aside.

Heat skillet and add sausage and potatoes. After the chorizo is thoroughly cooked remove the potatoes and the sausage from the skillet with a slotted spoon.

Sprinkle the rosemary leaves into the skillet. Pour the eggs on top immediately. Then add the sausage and potatoes spreading everything out evenly. Leave the skillet on the burner for a few minutes.

Remove from the stovetop and put the skillet in the oven. Cook until golden brown on top and cooked through.

While the omelet if cooking, put the shallots in a bowl with the lemon juice, some salt and pepper and a glug of olive oil. Mix in the parsley leaves. Serve a little on top of the omelet. Enjoy!

What did the family think? Hubby and I liked all of it VERY much. Out oldest ate the potatoes and the eggs while our youngest only ate the chorizo.

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