Spanish Omelette with Chorizo Recipe
Jamie Oliver says it is a cross between a Spanish tortilla and an Italian frittata.
*Post updated August 2023
Jamie says it's Spanish because of the chorizo and potato, but a little Italian too because he finishes it off in the oven instead of on the hob, so it puffs up like a soufflé.
A great way to use up any potatoes and eggs you may have. It is simple and fairly quick to make, on the table in around 25 minutes.
Jamie adds rosemary to his recipe but I'm not a huge fan as I think it can be quite strong and overpowering, so for that reason, I left it out.
He fries 2 sprigs of rosemary (leaves picked) in the chorizo oil until crisp and then adds the potatoes.
So, this is my slightly altered version, but if you want to include rosemary, Jamie uses 2 sprigs (leaves picked) and fries in the chorizo oil till crisp.
What can I serve omelette with?
As this omelette includes potatoes it's actually filling enough served as it is. But if you want to add anything I'd say a nice green side salad would be perfect.
Recipe Top Tips!
- When you make it, be sure to make the kind of parsley salad mentioned in the recipe, and sprinkle it over the top before serving as it's really lovely.
- Red onions are sweeter than brown onions, so it's really worth using them if you have some as they will make the whole dish taster nicer.
- If you don't have a 20cm frying pan (8 inches) - you can use a 25cm (10 inches) but obviously, the eggs will cook much quicker as your omelette will be thinner.
- It's important to preheat the oven first.
- Don't leave the salt out of the eggs or your omelette will taste bland.
- Use chorizo cured cooking sausages (raw) I used the ones from Tesco's Fire Pit range. You don't want chorizo-style sausages as they will be too fatty and will lack in taste of proper chorizo.
Equipment
- You will need a 20cm oven-proof frying pan so it can go into the oven.
- You'll also need a jug of you could use a bowl to mix the eggs.
Omelette ingredients
- 6 small waxy potatoes - scrubbed and chopped into chunks
- sea salt
- freshly ground black pepper
- 6 large free-range eggs
- 2 x 50g chorizo cured cooking sausages (raw) - cut into 1cm thick slices
Salad dressing
- red onion
- lemon juice
- extra virgin olive oil
- salt and black pepper
- parsley leaves
How to make it - full details in the recipe card below.
Cook the potatoes until soft and then drain and leave to steam dry.
Put the eggs into a jug.
Beat the eggs with a fork in a jug, season well with salt and pepper, and put to one side
Heat a 20cm non-stick, ovenproof frying pan.
Add the chorizo until it starts to sizzle, releasing its lovely orange oil, then add the potato chunks and stir to coat.
Spread the potatoes and chorizo evenly.
Pour the beaten eggs on top.
Place the whole pan into your preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle.
Mine took 8 minutes in the oven. *If you use a larger frying pan the eggs will cook a lot quicker and of course your omelette will be thinner.
Sprinkle over the salad dressing.
Tip onto a plate and serve.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Potato and Chorizo Omelette
Ingredients
- 6 small waxy potatoes (such as Charlotte in the UK) - cleaned and cut into chunks
- 6 large free-range eggs
- 2 x 50g chorizo cooking (cured raw) sausages - skin removed and cut into ½ cm slices
- sea salt
- freshly ground black pepper
- ½ of a medium-sized red onion - peeled and finely sliced
- juice of ½ a lemon
- 2 teaspoons of extra virgin olive oil
- pinch of salt and black pepper
- a small handful of flat-leaf parsley - leaves picked and chopped
Instructions
- Put the potatoes into a saucepan of cold salted water, bring to a boil and then simmer until cooked. Drain well and leave them in the saucepan to steam dry.
- Beat the eggs with a fork in a jug, season well with salt and pepper, and put to one side.
- Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo until it starts to sizzle, releasing its lovely orange oil. Add the potato chunks and stir to coat.
- Spread the potatoes and chorizo evenly in the pan then pour the beaten eggs on top.
- Place the whole pan into your preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle. Mine took 8 minutes in the oven. *If you use a larger frying pan the eggs will cook a lot quicker.
- While the omelette is cooking, put the sliced onions into a bowl with the lemon juice, some salt and pepper and a little extra virgin olive oil.
- Toss and pinch the onions with your fingertips to soften them slightly, then pour off the lemon and oil and discard. Mix in the parsley leaves. Serve a little on top of the omelette and tuck in!
After many years of not caring for eggs I have discovered that not only do I like devilled and egg salad but also frittatas. This one looks especially delicious Jan.
ReplyDeletethis looks so good! Thanks for sharing!
ReplyDelete