POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD
Steps:
- This omelet 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 I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
- Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
- Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
- While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
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Shahzad Gaming
[email protected]I'm not a big fan of chorizo, but I love this omelet! The potatoes and eggs are so flavorful, and the chorizo just adds a bit of spice.
Manisha Bk
[email protected]This omelet is a great way to start your day! It's packed with protein and flavor, and it will keep you full until lunchtime.
Rezowana Rahman
[email protected]I love this omelet! It's so easy to make and it's always a hit with my family and friends. I usually serve it with a side of fruit and a cup of coffee.
Olga Masite
[email protected]This is a great recipe for a quick and easy dinner. I usually make it on weeknights when I don't have a lot of time to cook. I serve it with a side of rice and beans.
AGANGI JOHN
[email protected]I'm not a big fan of omelets, but I love this one! The chorizo and potatoes give it so much flavor, and the eggs are cooked perfectly.
Natan Eshta
[email protected]This omelet is a great way to use up leftover chorizo. I usually make a big batch of chorizo on the weekend, and then I use it in omelets, tacos, and other dishes throughout the week.
Ahnaiya Monroig
[email protected]I made this omelet for a brunch party and it was a huge success! Everyone loved it, and I got several requests for the recipe.
MD fahim bro
[email protected]I'm a vegetarian, so I used tofu instead of chorizo in this omelet. It was still very good, but I think it would have been even better with chorizo.
MRNUR YT
[email protected]This omelet is a great way to get your kids to eat their vegetables. My kids love the chorizo and potatoes, and they don't even notice the parsley.
welcome home
[email protected]I've made this omelet several times and it's always a hit with my family and friends. It's a great way to use up leftover potatoes and chorizo, and it's a delicious and satisfying meal.
Anna Becerra
[email protected]This is a great recipe for a quick and easy breakfast. I usually make it on the weekends when I have a little more time to cook. I like to serve it with a side of fruit and a cup of coffee.
Dipak Kafle
[email protected]I'm not a fan of eggs, but I love this omelet! The chorizo and potatoes are so flavorful, and the eggs just add a bit of richness and texture. I usually serve it with a side of salsa and sour cream.
nitachu_
[email protected]This omelet is a great way to use up leftover potatoes. I had some roasted potatoes from dinner the night before, and I used them in this omelet the next morning. The omelet was so flavorful and satisfying.
Good luck Luckypaul
[email protected]I made this omelet for breakfast this morning and it was delicious! I used a combination of russet and Yukon Gold potatoes, and I cooked them in a little bit of olive oil until they were golden brown. I also added a handful of chopped fresh parsley t
Ajaira Squad
[email protected]I'm not a big fan of chorizo, so I used ground sausage instead. The omelet was still very good, but I think it would have been even better with chorizo.
Vihaan Arjun
[email protected]This is one of my favorite omelet recipes. It's so easy to make and it's always a crowd-pleaser. I like to serve it with a side of roasted potatoes and a green salad.
Irfan Kakar
[email protected]I added a few extra ingredients to my omelet, including some chopped onion and bell pepper. I also used a different type of cheese, a sharp cheddar. The omelet was still delicious, but the extra ingredients gave it a bit more flavor and texture.
Kemi Adenaike
[email protected]I followed the recipe exactly and the omelet turned out great! I used a non-stick skillet and cooked the omelet over medium heat. It took about 10 minutes to cook through. I served it with a side of salsa and sour cream.
Vanessa Toro
[email protected]This potato and chorizo omelet was a hit with my family! The flavors of the chorizo and potatoes were perfectly balanced, and the eggs were fluffy and cooked to perfection. I will definitely be making this again.