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Potato & chorizo omelette with a kinda parsley salad
Ingredients
- 4 small waxy potatoes, scrubbed and cut into chunks
- sea salt
- freshly ground black pepper
- 6 large free-range eggs
- 2 x 60 g iberico chorizo sausages, cut into 1cm thick slices
- 2 sprigs fresh rosemary, leaves picked
- 2 shallots, peeled and very finely sliced
- juice of 1 lemon
- extra virgin olive oil
- 1 bunch fresh flat-leaf parsley, leaves picked
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