OR…baked in the oven…potatoes, sausage and eggs in Flamenco recipe!
This is a wonderful brunch idea, especially when made and served in individual Mexican style Terra cotta dishes.
Hand-painted clay or ‘barro’ has been a tradition in Mexico for hundreds of years. It is the preferred way of cooking in and serving food at the table.
The Captain and I love to entertain and I especially love using some of the unique dinnerware I have acquired over the years. I used four 6-inch wide flat ovenproof dishes (cazuelas) that I bought when living in New Mexico. You can use any little bakers or you can use a cast iron skillet making the recipe like a casserole.
This hearty combination of crumbled chorizo, shredded crispy potatoes and baked eggs—all cooked together either in a big cast-iron skillet or individual bakers and sprinkled with Manchego cheese is simply delicious.
I love Mexican food.
The Captain loves Mexican food.
And this is a great recipe for Brunch or any midweek one “pot” meal…so to speak!
If you don’t like the spicy chorizo, you can use breakfast sausage.
But the chorizo makes it so tasty.
Below is the printable recipe.
- 2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds fresh chorizo, casings removed
- 1 large onion, finely chopped
- 2 cloves minced garlic
- *1 teaspoon Spanish Paprika (pimenton)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large eggs
- 1/2 cup finely grated, aged manchego cheese (or Pepper Jack or cheese of your choice)
- 2 tablespoons chopped fresh chives (I always have chives growing in a huge pot in my Secret Garden)
- Preheat the oven to 375°.
- Put the potatoes in a large saucepan and cover with cold water.
- Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool.
- Peel the potatoes and shred them with a shredder.
- Meanwhile, heat a 12-inch cast-iron skillet.
- Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned (about 8 minutes)
- Add the onion and garlic and cook, stirring, until softened (about 5 minutes)
- Remove the cooked chorizo mixture to a bowl and wipe out the skillet.
- Heat the oil in the skillet.
- Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy (about 6 minutes)
- Stir in the chorizo mixture.
- Remove the skillet from the heat.
- **If using individual baking dishes ...spray each lightly with cooking spray.
- Divide the chorizo/potatoe mixture equally.
- (If using the cast iron skillet in lieu of individual baking dishes, you will not need to spray).
- Using a ladle or large spoon, make indentations in potato/chorizo mixture for 2 eggs per serving.
- Crack an egg into each indentation.
- Sprinkle on the manchego cheese.
- Bake the skillet (or the little baker/servers on a cookie sheet) in the middle of the oven for about 12 minutes, or until the egg whites are just set, but the yolks are still runny. (if you prefer your eggs a little more solid, leave them in the oven for a few more minutes.
- When the eggs are done, sprinkle the chives over the eggs.
- Serve at once with warmed tortillas or toast or English Muffin.
- The potatoes can be boiled a day ahead and refrigerated. Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at most super markets and many Latin American food stores.
- * you can use a smoked paprika with a little chili powder if you can't find Spanish paprika.