A Glug of Oil

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Potato and Chorizo Omelette - Jamie Oliver Recipe

This for Potato and Chorizo Omelette recipe by Jamie Oliver is so good to eat. It's quick and easy and perfect for a lazy lunch.

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

Potato and Chorizo Omelette

Jamie says, 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. Simple and fairly quick; on the table in 45 minutes.

What should 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.

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.

Potato and Chorizo Omelette

Top Tips!

When you make it, be sure to make the kind of parsley salad mentioned in the recipe, sprinkle 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.

Jamie,Oliver, potato,chorizo,omelette,recipe,lunch,easy,quick
Jamie Oliver, lunch,brunch,potatoes,eggs
Yield: 2-4
Author: Jan Bennett
Potato and Chorizo Omelette

Potato and Chorizo Omelette

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!


  • 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, peeled and very finely sliced
  • juice of 1 lemon
  • extra virgin olive oil
  • pinch of salt and black pepper
  • a handful of fresh flat-leaf parsley leaves picked


  1. Preheat your oven to full.
  2. Put the potatoes into a saucepan of boiling salted water and simmer until cooked.
  3. Drain in a colander and leave them to steam dry. 
  4. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
  5. Heat a 20cm or 24cm non-stick, ovenproof frying pan.
  6. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.
  7. Pour the beaten eggs on top and immediately spread everything out evenly. 
  8. 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 the 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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  1. 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.

  2. this looks so good! Thanks for sharing!


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