Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce

Name: Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 two-ounce good-quality Spanish chorizo sausages, cut into 1/2-inch thick slices; 6 larges free-range or organic eggs; 2 servings Extra virgin olive oil; 1 bunch A of fresh flat-leaf parsley, leaves picked; 2 sprigs fresh rosemary, leaves picked; 1 Juice of lemon; 2 servings Sea salt and freshly ground black pepper; 2 shallots, peeled and very finely sliced; 4 smalls waxy potatoes, scrubbed and cut into chunks

Cook the Book: Potato and Chorizo Omelette with a 'Kinda' Parsley Sauce might be a good recipe to expand your main course collection. This recipe makes 2 servings with 906 calories, 40g of protein, and 50g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of juice of lemon, free-range, sea salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat your oven to full whack, or get your broiler nice and hot.

Equipment you will use

Oven

Put the potatoes into a saucepan of boiling salted water and simmer until cooked, then drain and leave 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.

Ingredients you will need

Salt And Pepper

Potato

Water

Egg

Equipment you will use

Mixing Bowl

Sauce Pan

Heat a 7- ot 8-inch non-stick, ovenproof frying pan.

Equipment you will use

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 is lightly golden and crisp, remove from the pan with a slotted spoon and set aside.

Ingredients you will need

Chorizo

Potato

Spices

Equipment you will use

Slotted Spoon

Frying Pan

Sprinkle the rosemary leaves into the hot fat.

Ingredients you will need

Rosemary

Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly.

Ingredients you will need

Potato

Chorizo

Egg

Place the whole pan in the preheated oven or under the broiler until the omelette is golden brown on top and just cooked through in the middle.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil