Potato and Chorizo Omelette - Jamie Oliver Recipe

Potato and Chorizo Omelette is a Jamie Oliver recipe, he 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.

Potato and Chorizo Omelette

This is my slightly altered version, Jamie puts rosemary in his which he fries in the chorizo oil till crisp, other than that it's pretty much the same recipe.

Potato and Chorizo Omelette

If you make it be sure to make the kind of parsley salad as well and 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.

Yield: 2

Potato and Chorizo Omelette

If you make it be sure to make the kind of parsley salad which is sprinkled over the top before serving as it's really lovely.


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
2 shallots, peeled and very finely sliced
juice of 1 lemon
extra virgin olive oil
a handful of fresh flat-leaf parsley leaves picked


Preheat your oven to full.

Put the potatoes into a saucepan of boiling salted water and simmer until cooked.

Drain in a colander and leave them 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.

Heat a 20cm or 24cm non-stick, ovenproof frying pan.

Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.

Pour the beaten eggs on top and immediately spread everything out evenly.  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.

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. 

Pinch and toss the shallots with your fingertips (to soften them slightly) then mix in the parsley leaves.  Serve a little on top of the omelette and just eat!
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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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