I have unabashedly stolen this from my favorite Chef Emeril Lagasse (Food TV Network). It's perfect for a buffet, absolutely yummy---even for a Sunday brunch or a Saturday night supper!
Serves: 4-6

2 tablespoons olive oil
2 cups sliced onions
Kosher salt and fresh ground pepper
1/2 pound chorizo -- cut in small dice
2 cups small-diced potatoes -- blanched
8 eggs
1 tablespoon chopped fresh parsley

Preheat the oven to 400 degrees F. In a large non-stick ovenproof sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 8 minutes. Add the sausage and sauté for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to sauté for 1 minute. In a mixing bowl, whisk the eggs until frothy. Season with salt and pepper.

Using the back of a spoon, lightly press the chorizo/potato mixture over the bottom of the pan. Pour in the egg mixture. Place in the oven and bake until the center is firm to the touch, about 15 to 20 minutes. Remove the pan from the oven and cool slightly. Slice into individual servings and place on serving plates. Garnish with parsley.

Back to the Archives

Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved