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    Home » Recipes » Breakfast & Brunch Recipes

    Potato & Chorizo Omelette with a Kinda Parsley Salad

    Published: Feb 23, 2015 · Modified: Feb 4, 2021 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Chorizo adds Spanish flair to this frittata-esque dish that is topped with a bright, lemony parsley-shallot salad.

    Potato & Chorizo Omelette with a Kinda Parsley 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!

    Potato & Chorizo Omelette with a Kinda Parsley Salad

    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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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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