Best Potato And Chorizo Omelet With A Kinda Parsley Salad 401100 Recipes

POTATO AND CHORIZO OMELETTE WITH A KINDA PARSLEY SALAD

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!

POTATO AND CHORIZO OMELETTE

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 CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHORIZO, POTATO & CHEESE OMELETTE

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.