Potato and Chorizo Omelette - Jamie Oliver

This Omelette with Potatoes and Chorizo

Quick and easy to make - perfect for a lazy lunch.

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*Pot updated March 2023

Jamie says it is a cross between a Spanish tortilla and an Italian frittata.

It's Spanish because of the chorizo and potato, but a little Italian too because he likes to finish 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 45 minutes.

Ingredients

• 6 small waxy potatoes - scrubbed and cut into chunks

• sea salt

• freshly ground black pepper

• 6 large free-range eggs

• 120g Iberico chorizo sausages - cut into 1cm thick slices

For the salad dressing

• 2 shallots (scallions) peeled and very finely sliced

• juice of 1 lemon

• extra virgin olive oil

• pinch of salt and black pepper

• a handful of flat-leaf parsley leaves picked 

What can I serve it 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.

A quick word on Rosemary

I'm not a huge fan of rosemary as I think it can be quite strong and can be overpowering, so for that reason I left it out.

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.

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.

omelette with potatoes, omelette with chorizo and potatoes, Jamie Oliver recipe,

lunch, brunch,

English

Yield: 2-4

Author: Jan Bennett

Omelette with Potatoes and Chorizo

Jamie Oliver says it is a cross between a Spanish tortilla and an Italian frittata. Don't leave out the little salad dressing - it's delicious!

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 6 small waxy potatoes - scrubbed and cut into chunks
• sea salt
• freshly ground black pepper
• 6 large free-range eggs
• 120g Iberico chorizo sausages - cut into 1cm thick slices

For the salad dressing

• 2 shallots (scallions) peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• pinch of salt and black pepper
• a handful of flat-leaf parsley leaves picked

Instructions

Preheat your oven to full.

1. Put the potatoes into a saucepan of boiling salted water and simmer until cooked. Drain in a colander and leave them to steam dry.
2. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
3. Heat a 20cm or 24cm non-stick, ovenproof frying pan.
4. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.
5. Pour the beaten eggs on top and immediately spread everything out evenly.
6. Place the whole pan in the preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle.

Make the salad dressing

1. While the omelette is cooking, put the shallots into a bowl with lemon juice, some salt and pepper and a glug of extra virgin olive oil.
2. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves.
3. Serve a little on top of the omelette and tuck in!

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