Ultimate Breakfast Omelette | Tom Kerridge

1. Cook the potatoes in boiling, salted water until they’re just soft – about 12-15 minutes. Drain in a colander, leave them to steam and cool, then halve them.
2. Preheat the oven to 220°C / 425F / Gas 7.
3. Heat a 25cm / 10in ovenproof frying pan on a medium heat and pour in a little oil. Fry the black pudding until crisp, remove from the pan and drain on kitchen roll.
4. In the same pan, fry the bacon lardons until they start to brown and the fat renders out. Add the whole chorizo to the pan. The smoky red paprika oil will start to come out of the chorizo. Remove the bacon and chorizo from the pan and drain on some kitchen roll. When the chorizo is cool enough to handle slice it thinly.
5. Add one of the sliced shallots and the garlic to the pan with all of the rendered oil still in it and cook for a few minutes over a medium heat until soft. Add the potatoes and stir so that they take on all of the flavours from the pan. Put the cooked meats back into the pan with the green chilli and stir again.
6. Reduce to a low heat, then pour the eggs into the pan, add the rosemary and half the chopped parsley. Season with salt and pepper and stir slowly over a low heat until it starts to firm up. Put the pan in the oven and cook for 5-8 minutes, or until the eggs are set and puffed up.

To Serve:
Sprinkle the remaining shallot and chopped parsley over the top and serve immediately.