Spanish Egg Cake with Chorizo and Potato

1. 1

   Preheat the oven to 425F.

2. 2

   In a 9- to 10-inch skillet, heat the oil over medium-high heat.

3. 3

   Add the potato, chile, onion, and chorizo and cook, stirring to break up the sausage, until the vegetables are wilted, 2 to 3 minutes.

4. 4

   Remove from the heat.

5. 5

   Break the eggs into a large bowl, add the salt, whisk to mix, and stir in the vegetable-sausage mixture from the skillet.

6. 6

   Pour the mixture back into the skillet, place in the oven, and bake until the eggs puff up and a knife inserted in the middle comes out clean, about 10 minutes.

7. 7

   Remove from the oven and let cool for 5 minutes or so before serving.

8. 8

   Cut into wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.