| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- 4 small waxy potatoes, scrubbed and cut into chunks
- 6 large free-range or organic eggs
- Sea salt and freshly ground black pepper
- 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
- 2 sprigs fresh rosemary, leaves picked
- 2 shallots, peeled and very finely sliced
- 1 lemon, juiced
- Extra-virgin olive oil
- 1 bunch fresh flat-leaf parsley, leaves picked
Instructions
- 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”
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 933 |
| Total Fat | 45 g |
| Saturated Fat | 14 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 14 g |
| Sugar | 9 g |
| Protein | 42 g |
| Cholesterol | 530 mg |
| Sodium | 1737 mg |
Reviews
Spanish chorizo is so flavorful. Have used Mexican chorizo for breakfast burritos but never thought of using spanish chorizo with eggs. And the parsley salad is a great contrast of flavor and textures.
super easy and spicy…
I made this for brunch this morning and it cam out exactly how Jamie’s did. I made a bigger one with more chorizo and potatoes. I filled a 10 in. cast iron skillet and was very hearty. My family loved it! I love how it puffed up on the very hot oven with parsley salad was a nice touch on every bite.
This was a killer dish. My wife and I love it. Have had many times. Morrie & Christy Oregon City Oregon
This was a truly delicious light lunch. I added a salad and fed 4 easily.
Easy recipe and quick to make for the small family. He always has recipes where the ingredients are easy to find or you have available. I dont like to drive 50 miles to a specialty store to buy ingredeints and spend 50 dollars on a meal…. His recipes also are nutritious and something my kids will eat. Just wish his show came on earlier so my wife could see the show…Just bought my wife his cookbook and love it also…