POTATO AND CHORIZO OMELETTE
Jamie Oliver says it is a cross between a Spanish tortilla and an Italian frittata. Don't leave out the little salad dressing - it's delicious!
Provided by Jan Bennett
Categories Jamie,Oliver,lunch,brunch,potatoes,eggs
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to full.
- Put the potatoes into a saucepan of boiling salted water and simmer until cooked.
- 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 or 24cm non-stick, ovenproof frying pan.
- Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.
- Pour the beaten eggs on top and immediately spread everything out evenly.
- Place the whole pan in the preheated oven (or under a hot 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 glug 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!
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"
FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
LENTIL, BEAN AND PARSLEY SALAD
Steps:
- Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
- Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
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