Serious Eats: Recipes
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.