To me, the arrival of Spring means succulent strawberries, gorgeous asparagus and homegrown lettuce. Or, stated in another way, lighter fare.
When Spring arrives, I am always inspired to eat more fruit, salads and dishes that take no time at all to prepare. All of this equals less time in the kitchen and more time outdoors. That is, of course, once the oak pollen disappears!
I have been loving the farm fresh eggs I’ve been getting from Senor Estrada at the Legacy Outdoor Market on Sundays and decided to make Jamie Oliver’s Potato and Chorizo Omelette, along with some of Estrada’s sauteed mini swiss chard with leeks and an amazing salad using a combination of David’s and Estrada’s homegrown lettuces.
This omelettey-Italian frittata-Spanish Tortilla type thing is made in one pan and takes just about 25 minutes of semi-active cooking time. It’s a great alternative to the slow-roasted and braised dinners we eat in the winter as well as a way to showcase fresh produce.
You could be creative with your fritatta and use sauteed asparagus, mushrooms, spinach, Swiss chard, leeks or spring onions and even some Mexican chorizo and cheese. It’s yours to do with whatever you choose and whatever your family likes.
Just be sure and choose the freshest, and preferably local, ingredients you can get your hands on as it makes all the difference in the world.
- 4 small Yukon Gold potatoes scrubbed and cut into chunks
- Sea salt and freshly ground black pepper
- 6 large organic farm fresh eggs
- 5 oz. good-quality Spanish chorizo sausage cut into 1/2" slices on the bias
- 2 sprigs fresh rosemary leaves removed
- Extra virgin olive oil
Preheat the oven to 450 degrees.
Put the potatoes into a saucepan and cover with water. Add salt and bring water to a boil. Once boiling, bring to a simmer until the potatoes are cooked, about 15 minutes. Drain the potatoes in a colander and let them steam dry while you continue cooking.
In a large mixing bowl, beat the eggs with a fork and season well with salt and pepper and set aside.
Heat a 7-8 inch non-stick, ovenproof skillet with a little drizzle of extra virgin olive oil, about 1 tablespoon. Once the oil is hot, add the chorizo slices and the potato chunks. Once they start cooking, the oil will turn a gorgeous orange color from the chorizo as it releases its oils and spices. This is what makes this dish amazing.
When everything is crispy and cooked, use a slotted spoon to remove the chorizo and potatoes and set them aside. Sprinkle the rosemary leaves in the hot oil and they will immediately crisp up.
Beat the eggs one more time before pouring them into the pan and then pour the eggs in the pan. Carefully place the chorizo and potatoes evenly around the pan.
Place the pan in the oven and cook until it is golden brown on top and cooked through, about 12-15 minutes. At the very end, you may want to turn on the broiler and get the top browned.
Remove from the oven when it is cooked. You may let it rest and come to room temperature or eat it right away. Before eating, sprinkle with a bit more coarse salt, such as Maldon, and serve with salad.