After more than three years of dating, I still find that I haven’t totally figured Ryan out. Sure, we know details about each others medical histories that shouldn’t be shared in polite company (my ear drum burst during the first month into our relationship, among other things), I now know all of his friends and their significant others from high school, college, and periods in between (this guy has a lot of friends), and he’s much happier when dinner is simply prepared and requires few dishes to wash.
But something surprised me last week. This kid doesn’t get very excited about breakfasts. My idea of a good weekend morning involves strong coffee, that magical beverage known as the mimosa, and an unhealthy amount of potatoes, eggs, and breakfast meat (bacon, sausage, you name it — I’m not picky). Ryan on the other hand will maybe have a cup of coffee and maybe some scrambled eggs and toast. If he’s in the mood, which he’s often not. I think the lazy, leisurely alfresco brunch drives him up the wall because there are so! many! fun! things! to! do! on! a! weekend!
Like any other earnest couple trying make this whole relationship thing work we compromise. I again turned to my backyard cooking guru, Jamie Oliver, and his series “Jamie at Home” for this omelet. I flagged the recipe ages ago, and when neither of us could decide on a Saturday morning meal plan, chorizo, potatoes and parsley stole my heart. Paired with my favorite Sumatra beans from Peet’s, the whole endeavor was a rousing success.
potato and chorizo omelet with kinda parsley salad
adapted from Jamie at Home: Cook Your Way to the Good Life
yields 2 servings
4 small waxy potatoes, cleaned and cut into 3/4-inch chunks
6 large eggs
salt and pepper
4oz Spanish chorizo sausage (cured), cut into 1/2-inch slices)*
2 sprigs rosemary, leaves removed
2 shallots, peeled and very finely sliced
1 lemon, juiced
extra virgin olive oil
1 bunch flat leaf parsley, leaves picked
Preheat oven to its highest setting. In a medium pot, bring salted water to boil. Add the potatoes, reduce the heat to simmer and drain when cooked through. Leave potatoes in the strainer so they may dry in their own steam. In a large bowl, beat the eggs with salt and pepper.
Heat a 7- or 8-inch skillet over medium-high heat. Add the chorizo slices and potatoes. Stir for several minutes and when meat and potatoes are lightly golden take off heat. Remove the chorizo and potatoes with a slotted spoon, leaving the fat in the pan. Add the rosemary leaves to the hot fat and quickly stir. Then, add the eggs and spread the potatoes and chorizo evenly over the top. Put the pan into the preheated oven and bake until the omelet is golden brown on top and cooked through in the middle.
While the omelet is cooking, put the shallots in a medium bowl with lemon juice, olive oil, salt and pepper. Using your fingers, squeeze the shallots into the dressing to macerate then add the parsley leaves and toss.
Remove the omelet from the oven and divide into two portions. Place each serving onto a plate and add half of the parsley salad on top of the omelet.
*If you are a Sacramentan like me, Spanish chorizo can be a bit difficult to track down. After a few failed attempts at Nugget, Trader Joe’s and Whole Foods, Corti Brothers saved the day.