Jamie Oliver's Puffy Omelet

This potato omelet is different from the potato frittata that I made previously. As described by Jamie Oliver, it is a cross between a Spanish tortilla and an Italian frittata. Spanish because of the chorizo and Italian because it is baked in the oven. Interestingly, it puffs up like a souffle with spongy texture and this is something new that I learn from this recipe.

Presenting Jamie Oliver's Puffy Omelet...

This is how I assemble different components of this omelet.

Watching the omelet to puff in the oven is quite exciting!

A very interesting omelet with a spongy texture

Here's the recipe from Food Network

(with my notes and modification in blue)

4 small waxy potatoes, scrubbed and cut into chunks

(replaced with 2 medium sized Desiree potatoes)

6 large free-range or organic eggs

Sea salt and freshly ground black pepper

4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices

2 sprigs fresh rosemary, leaves picked

2 shallots, peeled and very finely sliced (I didn't add this)

1 lemon, juiced

Extra-virgin olive oil

1 bunch fresh flat-leaf parsley, leaves picked 

(replaced with salad - combination of baby spinach and baby green coral and some shredded beetroot)

Preheat your oven to high, or get your broiler nice and hot (mine is 220°C fan force with top grill). 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 nonstick, ovenproof frying pan (mine is 24cm in diameter). 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 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 chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.

While the omelet 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 omelet and tuck in! (All I did was for the salad is to drizzle lemon juice and a little olive oil on top of the salad. Season with salt and pepper and serve them with the omelet.) 

Happy Baking
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