Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce
Jamie Oliver, author of this week's Cook the Book pick, describes his potato and chorizo omelette as a cross between a tortilla española and a frittata. These aren't the only categories the dish spans, as it is just as suitable for a decadent brunch as it is for a hearty supper.
It sounds awfully tempting, doesn't it? (I'm particularly taken with the line in the instructions that reads "Sprinkle the rosemary leaves into the hot fat".) Jamie serves it with a "kinda" parsley sauce, a quick mix of minced shallots, lemon juice and whole leaves of parsley that adds a lovely bright note to an otherwise heavier dish.
Potato and Chorizo Omelette with a "Kinda" Parsley Sauce
- serves 2 -
Adapted from Jamie at Home by Jamie Oliver.
Ingredients
4 small waxy potatoes, scrubbed and cut into chunks
Sea salt and freshly ground black pepper
6 large free-range or organic eggs
2 two-ounce good-quality Spanish chorizo sausages, cut into 1/2-inch 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
Procedure
1. Preheat your oven to full whack, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer until cooked, then drain and leave 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.
2. Heat a 7- ot 8-inch 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 is lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. 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 broiler until the omelette is golden brown on top and just cooked through in the middle.
3. 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 dig in!
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4 Comments:
This is a great book.
That 'kinda' parsley sauce is one of my weekly staples. It's soo fresh and versatile.
hungrychristel at 1:32PM on 12/30/08
I'd love to win this book.
elaine nan at 5:32PM on 12/30/08
This would be my choice for cookbook of the year. I love it and am planning next year's garden around the recipes in the book.
ErikaWaz at 7:44PM on 12/30/08
I tried this recipe recently and it really is very good. I used thyme instead of rosemary, though.
MetryJen at 5:29PM on 05/15/09