Potato and chorizo omelet

November 12, 2008
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Serves 2

Oliver writes that his 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."

Salt and pepper, to taste
4 small waxy potatoes, cut into chunks
6 eggs
4 ounces Spanish chorizo sausage, thickly sliced
Olive oil (for sprinkling)
2 sprigs fresh rosemary, leaves removed from stalks
2 shallots, thinly sliced
Juice of 1 lemon
1 bunch flat-leaf parsley, leaves removed from stalks
1. Set the oven at 450 degrees. Have on hand an 8-inch skillet with a heatproof handle.

2. Bring a saucepan of salted water to a boil. Add the potatoes and cook for 8 minutes or until the potatoes are tender. Drain into a colander and set aside to cool slightly.

3. In a bowl, beat the eggs, salt, and pepper.

4. Heat the skillet and when it is hot, add the chorizo and potatoes. The chorizo will start to sizzle and release its oils. Cook for 3 minutes, stirring occasionally. Remove the mixture from the pan.

5. If the pan seems dry, add 1 tablespoon olive oil. When it is hot, add the rosemary leaves. Cook for a few seconds. Add the egg mixture, then the chorizo and potatoes. Spread them out evenly.

6. Transfer the pan to the oven and cook the omelet for 15 minutes or until the top is golden brown and firm when pressed with a fingertip.

7. In a bowl combine the shallots, lemon juice, salt, and pepper. Toss and pinch the shallots with your fingertips to soften. Add the parsley leaves. Spoon onto the omelet. Adapted from "Jamie at Home"

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