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I Love Love Love this Breakfast. I Love making it for my wife and for overnight guests. Now I am not the biggest Jamie Oliver Fan but I was watching one of his shows one morning and he made this dish and I was quite impressed with it. So I followed his recipe and it came out soooo good. Over the years I’ve changed the recipe to suit whatever ingredients I have on hand. The following recipe is how I would make every time if I could.

Yield: 2

Ingredients:

  • 4 small potatoes(red or purple are preferred)
  • tsp of sea salt
  • freshly ground black pepper
  • 4 large free-range eggs
  • 2 chorizo sausages links, cut diagonal slices
  • 2 slices of bacon, sliced into bits
  • 2-3 White Mushrooms, sliced
  • 2 cloves of Garlic, roughly chopped
  • 2 sprigs fresh rosemary, leaves picked
  • Parmesan Cheese
  • 2 shallots, peeled and very finely sliced
  • juice of 1 lemon
  • extra virgin olive oil
  • 1 bunch fresh Italian flat-leaf parsley

Directions:

First Pre-Heat your oven to 400° Celsius. While your oven is pre-heating, whisk your eggs and season lightly with a pinch of sea salt and black pepper and set aside.

Take a small mixing bowl add the Shallot’s, Parsley, Lemon Juice, Sea Salt, Pepper and about a tablespoon of Olive Oil and set aside

Since this recipe is for two omelettes you can whisk your eggs in two separate bowls for each pan used. On the stove Heat two 20cm non-stick, ovenproof frying pans. A splash of olive oil to each pan and then add the Chorizo, bacon bit slices, Mushroom slices and Potatoes (red or purple potatoes cook through quite quickly I’ve found, if you are using small white potatoes you may want to give it a quick boil beforehand to hasten the cooking process). The Chorizo and bacon will render a bit of fat along with the spices from the Chorizo. At this point add the Rosemary Leaves and Garlic. The smell at this point should make you salivate. Take a knife and poke the potatoes to see how done they are. Add the eggs to the pan and gently move everything around to evenly space it. As the eggs begin to cook at the bottom place the pans into the oven under the grill until golden brown. When done remove from oven and sprinkle some parmesan cheese over the omelette. Using a small spatula slide the omelette onto a plate. Spoon the Shallot, Parsley mixture over top and serve.