This recipe appears in:This Week in Recipes
Chorizo is magic, pure culinary pixie dust. Just a bit of the stuff can render the humblest of ingredients magnificent. Here, the paprika and pork fat cook slowly into the potatoes and onions, infusing them with a subtle porky spice that makes the final dish much more than the sum of its parts. If you employ the slicing disk of the food processor to make quick work of the potatoes and onions, this dish requires little effort. And those 40 minutes the chorizo, potatoes, and onions are getting to know each other in the oven? Well, consider it aroma therapy. This dish keeps well in the fridge overnight. Your leftovers will be the envy of the office kitchen.
- 1 medium onion, quartered and very thinly sliced
- 2 big potatoes (about 1 pound), quartered and very thinly sliced
- 2 to 4 ounces dried Spanish chorizo, diced
- 1/4 cup olive oil, plus 2 tablespoons, divided
- 3/4 teaspoon salt, divided
- 6 eggs, beaten
- Freshly ground black pepper
Preheat the oven to 400°F. Combine the onions, potatoes, chorizo, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt in a large oven-proof skillet (cast iron is best). Cover with aluminum foil; bake 40 minutes, stirring contents of pan halfway through cooking. Transfer mixture to a glass bowl; allow to it cool for 30 minutes to an hour.
Add the remaining two tablespoons of olive oil to the skillet; place it over medium heat. Pour the eggs over the potato mixture, mixing gently with a rubber spatula; add the remaining 1/4 teaspoon of salt and several grinds of black pepper. When pan is hot, pour mixture into the oil and cook, undisturbed, for 8 to 10 minutes or until you see the eggs setting up at the edges of the skillet.