February 28, 2015

from www.jamieoliver.com by Jamie Oliver

Serves 2


4 small waxy potatoes, scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
2 x 60 g iberico chorizo sausages, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
juice of 1 lemon
extra virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked


1.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.
2.Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
3.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.
4.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.
5.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!

Jamie states “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.”



La Femme:

I served this dish to my Advanced students during our Italy and Spain Update.  The flavours and aromas from both Italy and Spain were the ideal accompaniment to the wines we tasted.

Le Vin:

Pigreco, (Syrah/Merlot/Cabernet Franc), Rosso d’Italia, Tuscany, Roberto Cipresso, 2011

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