Everyone loves potatoes. Jamie enthuses about these underground jewels and makes the perfect potato salad using freshly dug wonderful new potatoes at their best. Jamie’s enthusiasm is infectious as him and Brian investigate what lies beneath the soil. The purple potatoes that are uncovered are amazing.
- 4 small waxy potatoes, scrubbed and cut into chunks
- 6 large free-range or organic eggs
- Sea salt and freshly ground black pepper
- 4 ounces Spanish chourico sausage, cut into 1/2-inch thick slices
- 2 sprigs fresh rosemary, leaves picked
- 2 shallots, peeled and very finely sliced
- 1 lemon, juiced
- Extra-virgin olive oil
- 1 bunch fresh flat-leaf parsley, leaves picked
- This omelette is a cross between a Spanish tortilla and an Italian frittata. It’s Spanish because of the chourico and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a soufflé. It has all the things I love in it – potatoes, sausage and eggs.
- Preheat your oven to high, or get your broiler 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 to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
- Heat a 7 or 8-inch non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chourico 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 set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chourico and spreading everything out evenly. 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.
- 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, and then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!