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, POBLANO AND CHORIZO OMELET
Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.
Provided by My Food and Family
Categories Mexican
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
- Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve with tortillas and salsa.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY
This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.
Provided by Katie Aubin
Categories Sides
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
- Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
- Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
- Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
- Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
- Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
- Bake for about 60 minutes, until the potatoes are tender.
- Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
- Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 41 grams, Fat 60 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
POTATO, POBLANO, AND CHORIZO TACOS
Make and share this Potato, Poblano, and Chorizo Tacos recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler to high.
- Cut poblanos in half lengthwise; discard seeds and membranes.
- Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
- Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.
CHORIZO, POTATO & CHEESE OMELETTE
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Provided by Good Food team
Categories Lunch, Main course
Time 28m
Number Of Ingredients 6
Steps:
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
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