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Potato and Chorizo OmeletMy teenager has a love affair with Chorizo sausage, and when he saw this recipe online he insisted that I must make it. Smoky and spicy, the sausage works well with potatoes, eggs, and cheese. A chopped parsley salad adds a little freshness with a tang of lemon, which makes the dish come together nicely. It’s fast, fresh, and most of all, delicious.

Potato and Chorizo Omelet
Adapted from Jamie Oliver

4 small waxy potatoes cut into chunks
6 large eggs
120 g good quality chorizo sausage, sliced into rounds
2 sprigs fresh rosemary; leaves stripped off and chopped finely
A handful of cheddar cheese
2 shallots, thinly sliced (I substituted green onions)
Juice of a lemon
Olive oil
Flat leaf parsley, chopped

Toss the shallots with the lemon juice, some salt and pepper, and a bit of olive oil. Mix them around a bit and then add the parsley. Set aside.

Put your potatoes in a pot of cold water on the stove. Bring to a boil and allow to bubble away until the potatoes are fork tender, then drain and have them to sit in a colander to steam dry for a bit. Crack your eggs into a bowl and whisk. Set aside.

Pre-heat the oven to about 400 F. Using an oven proof pan (you can use non stick, but my stainless pan worked fine), drizzle in a little olive oil and get it hot over medium high heat. Toss in the potato chunks and the chorizo, letting everything sizzle together and become nice and golden. Remove the potatoes and chorizo from the pan and set aside.

Add the rosemary to the pan and allow it to cook for a few minutes, then pour in the eggs and top with the chorizo and cooked potatoes, moving them around to distribute them evenly. Sprinkle cheese on top.

Move the pan into the oven the stand by so you can watch it closely. The omelet won’t take long to cook, and you just need to stand by until it’s cooked through. Remove from the oven.

Slice up the omelet and serve with the parsley shallot mixture sprinkled over top.

Serves 2 generously (and makes fantastic lunches!)

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