"The future ain't what it used to be."
"I didn't really say everything I said."
"It ain't over 'til it's over."
If a tree falls in the forest and no one is there, does it make a sound?
What is the sound of one hand clapping?
Which came first--the chicken or the egg?
can be real head-scratchers.
So, Grasshopper, how 'bout we eat some of this and think on it a while.
This week's I Heart Cooking Clubs theme is "Chicken & the Egg." Click below to see the featured Jamie Oliver chicken and/or egg dishes.
* Spanish chorizo isn't available here. I substituted smoky, spicy local andouille sausage, which we absolutely love.
* Used thinly sliced red onion instead of shallots--I already had the onion.
* I was tempted to skip the salad on top and just call everyone to the table. But I'm glad I didn't do that. Not only does the parsley salad add bright pops of color, it adds bright pops of fresh flavor too. I even drizzled the excess lemony dressing over the pan before serving.
* the recipe says this serves 2, but those two people must be big eaters!
Garden Variety Wednesday link open until Wed., April 20.
Link up recipes and ideas using fresh produce.
Archived posts welcome.
Potato and Chorizo (Andouille) Omelette w/ a Kinda Parsley Salad
from JamieOliver.com (printable version can be found here)
4 small waxy potatoes, scrubbed and cut into chunks
sea salt and freshly ground black pepper
6 large free-range or organic eggs
4 oz good-quality Spanish chorizo sausages, cut into 1cm thick slices (used andouille)
2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced (used red onion)
juice of 1 lemon
extra virgin olive oil
a bunch of fresh flat-leaf parsley, leaves picked
Preheat your oven to full whack, or get your grill 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 them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 7-8 inch non-stick, ovenproof frying pan. 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 put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they’ll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill 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, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!