Ingredients

• 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

Description

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

View Full Recipe