Wednesday, 24 October 2012

Attempt #8: Potato and chorizo omelette with a kinda parsley salad

This is my first time baking eggs!

I have tried scrambling eggs, poaching them, boiled, steamed…but never baked them like a soufflé. And I must say that it is so much easier than trying to poach an egg! (I am still sore that my earlier recipe asking for poached egg turned out to be a disaster).

According to Jamie Oliver, this omelette recipe is supposed to be 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 it is finished off in the oven instead of on the hob.
Overall, interesting and easy recipe to make. It tastes almost like quiche but ‘heavier’ in terms of texture. The added rosemary leaves gives a pungent, spicy taste to the omelette. The rosemary also further enhanced the spiciness of the Spanish chorizo sausages.
Besides, anything with eggs, sausages and potatoes in them, along with onions as a salad dressing - it won’t go really wrong I think. J As Jamie says it, these are 3 ingredients which are usually "all time favourite” 
- 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large free-range or organic eggs
• 2 x 60g good-quality Spanish chorizo sausages, cut into 1cm thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• juice of 1 lemon
• extra virgin olive oil
• a bunch of fresh flat-leaf parsley, leaves picked
Preheat your oven to full whack, (I PRE-HEAT TO 240C AS THAT IS THE HIGHEST IT COULD GO FOR MY OVEN) 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 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!
Jamie Oliver's Rendition of the Omellete:

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