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Potato and chorizo omelette with a kinda parsley salad
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Total Time:
45 minutes
A delicious fusion of Spanish omelette and Italian frittata for two.
Ingredients:
  • 4 small waxy potatoes scrubbed and cut into chunks
  • 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 (30g), leaves picked
Instructions:
  • Preheat your oven to maximum heat or prepare your grill. Boil the potatoes in salted water until cooked, then drain and let them dry. Beat the eggs with salt and pepper in a bowl. Heat an ovenproof frying pan and cook chorizo and potatoes until golden and crisp. Remove from pan and set aside. Add rosemary to the remaining fat in the pan, then pour in the beaten eggs, potatoes, and chorizo. Cook in the oven or under the grill until golden brown and cooked through. Meanwhile, mix shallots with lemon juice, salt, pepper, and olive oil, then toss with parsley. Serve the shallot mixture on top of the omelette and enjoy!

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