Description
A refined take on a rustic favorite combining spicy chorizo, creamy eggs, and crisped potatoes.
Ingredients
Scale
- 1 lb (450 g) Yukon Gold potatoes, thinly sliced
- 8 oz (225 g) fresh chorizo, casings removed
- 6 large eggs, room temperature
- 1 cup whole milk or ¾ cup cream + ¼ cup milk, at room temperature
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup grated Manchego or sharp cheddar
- 2 tbsp unsalted butter, room temperature
- Fresh parsley or chives, finely chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Par-cook the potatoes in salted boiling water for 5 minutes until just tender, then drain and pat dry.
- Arrange a single layer of potatoes in the baking dish, overlapping slightly.
- In a skillet over medium-high heat, cook chorizo until browned. Add onion and garlic, sauté until translucent.
- Deglaze the pan with a splash of water or white wine.
- Scatter the chorizo mixture over the potatoes and sprinkle half the cheese on top.
- Whisk together eggs, milk or cream, smoked paprika, salt, and pepper. Pour the mixture gently over the potatoes and chorizo.
- Top with small pats of butter and remaining cheese.
- Bake for 30–35 minutes until golden and the center jiggles slightly.
- Let rest for 10 minutes, then garnish with fresh herbs before serving.
Notes
Allowing the casserole to rest before serving helps achieve a silkier texture. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg