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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.
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