A simple pork recipe.
This omelette is a cantankerous amid 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 accomplishment it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I adulation in it –potatoes, sausage and eggs.
Preheat your oven to abounding whack, or get your barbecue nice and hot. Put the potatoes into a bucket of baking absolute baptize and simmer them until cooked, again cesspool in a analyze and leave them to beef dry. Beat the eggs with a angle in a ample bond bowl, division able-bodied with alkali 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 alpha to sizzle, absolution all its appetizing oils and spices. After a brace of minutes, back everything’s agilely aureate and crisp, abolish from the pan with a slotted beanery and put to one side. Sprinkle the rosemary leaves into the hot fat. As anon as they hit the pan, they’ll alpha to brittle up. Pour the baffled eggs on top immediately, abacus the potatoes and chorizo and overextension aggregate out evenly. Place the accomplished pan in the preheated oven or beneath the barbecue until the omelette is aureate amber on top and aloof adapted through in the middle.
While the omelette is cooking, put the shallots into a basin with the auto juice, some alkali and pepper and a glug of added abstinent olive oil. Toss and compression the shallots with your fingertips to abate them slightly, again mix in the parsley leaves. Serve a little on top of the omelette and constrict in!
• from Jamie at Home
• 4 baby adhering potatoes, adjourned and cut into chunks
• sea alkali and afresh arena atramentous pepper
• 6 ample free-range or amoebic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm blubbery slices
• 2 sprigs of beginning rosemary, leaves picked
• 2 shallots, bald and actual cautiously sliced
• abstract of 1 lemon
• added abstinent olive oil
• a agglomeration of beginning flat-leaf parsley, leaves picked