Potato & Chorizo Omelette with a Kinda Parsley Salad
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Chorizo adds Spanish flair to this frittata-esque dish that is topped with a bright, lemony parsley-shallot salad.
I used a cast iron skillet for this dish and it worked out beautifully. The eggs got nice and fluffy in the oven, and the fragrance rosemary ran through the entire dish.
I especially enjoyed the freshness of the parsley salad on top – it had a great bit of acidity that really balanced the whole thing.
It was great reheated as leftovers for a few days, too. Definitely a big hit!
4 small waxy potatoes, scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x 60 g iberico chorizo sausages, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
juice of 1 lemon
extra virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked
See Jamie Oliver for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
