Best 2 Potato And Chorizo Omelet With A Kinda Parsley Salad Recipes
The potato and chorizo omelet with a kind of parsley salad is a traditional Spanish dish that is both delicious and easy to make. It is a perfect meal for breakfast, lunch, or dinner, and it can be served with a variety of sides. The omelet is made with potatoes, chorizo, eggs, and parsley, and it is typically cooked in a skillet. The parsley salad is made with fresh parsley, olive oil, lemon juice, and salt and pepper. This article will provide a step-by-step guide on how to make this classic Spanish dish.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO AND CHORIZO OMELETTE WITH A KINDA PARSLEY SALAD
This tasty little number for two is a kinda-Spanish omelette meets Italian frittata mash-up.
Provided by Jamie Oliver
Categories Mains Jamie at Home Eggs Dinner for two Spanish Potato Chorizo
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- This omelette 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 hob, so it puffs up like a soufflé. It has all the things I love in it - potatoes, sausage and eggs.
- Preheat your oven to full whack, or get your grill 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 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 non-stick, 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 put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the 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 lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!
Nutrition Facts : Calories 671 calories, Fat 44.4 g fat, SaturatedFat 14.8 g saturated fat, Protein 43.0 g protein, Carbohydrate 22.4 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
Tips:
- Use high-quality chorizo for the best flavor. Look for a chorizo that is made with pork shoulder or pork butt, and that has a nice smoky flavor.
- Don't be afraid to adjust the amount of chorizo in the omelet to your liking. If you like a lot of chorizo, add more. If you prefer a more balanced flavor, use less.
- The parsley salad is a great way to add some freshness and crunch to the omelet. Be sure to use fresh parsley for the best flavor.
- If you don't have time to make the parsley salad, you can simply sprinkle some chopped parsley over the omelet before serving.
- Serve the omelet immediately with your favorite sides. Some good options include toast, fruit, or a simple green salad.
Conclusion:
This potato and chorizo omelet is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a lazy weekend morning or a quick weeknight meal. The combination of potatoes, chorizo, and eggs is sure to please everyone at the table. And the parsley salad is a great way to add some freshness and crunch to the omelet. So next time you're looking for a quick and easy breakfast or brunch recipe, give this potato and chorizo omelet a try. You won't be disappointed!
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