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 – potatoes, sausage and eggs.
Recipe taken from Jamie at Home
Ingredients:
4 small waxy potatoes , scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x 60 g iberico chorizo sausages , cut into 1cm thick
slices
2 sprigs fresh rosemary , leaves picked
2 shallots , peeled and very finely sliced
1 lemon , juice of
extra virgin olive oil
1 bunch fresh flat-leaf parsley , leaves picked
Preparation:
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 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 lug
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! 
No comments:
Post a Comment