POTATO AND CHORIZO OMELETTE
Jamie Oliver says it is a cross between a Spanish tortilla and an Italian frittata. Don't leave out the little salad dressing - it's delicious!
Provided by Jan Bennett
Categories Jamie,Oliver,lunch,brunch,potatoes,eggs
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to full.
- Put the potatoes into a saucepan of boiling salted water and simmer until cooked.
- 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 or 24cm non-stick, ovenproof frying pan.
- Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.
- Pour the beaten eggs on top and immediately spread everything out evenly.
- Place the whole pan in the preheated oven (or under a hot 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 parsley leaves.
- Serve a little on top of the omelette and tuck in!
POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD
Steps:
- 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!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHORIZO, POTATO & CHEESE OMELETTE
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Provided by Good Food team
Categories Lunch, Main course
Time 28m
Number Of Ingredients 6
Steps:
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
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