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