Potato and chorizo omelette with fancy dressing

Hello everybody,

I had incredible busy days/weeks lately so I didn’t do much cooking. Most evenings Mr Thom dealt with the kitchen or we got a take away or delivery. But from next week onwards I’ll have more time on my hands which means there will be lots of Christmas cooking and baking. However, I’m at home today so I will do some cooking tonight. This recipe is originally from Jamie Oliver we but made a few changes. If you like omlettes, potatoes and chorizo, you should continue reading.

The following will serve 2

  • 4 small waxy potatoes, cut into chunks
  • sea 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

Ok, so first preheat your oven to medium power or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain them 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 preheated 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 parsley leaves. Serve a little on top of the omelette and tuck in!

I can tell you, this dish is an explosion on your plate, just delicious!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: