Spanish Egg Cake with Chorizo and Potato

• 2 tablespoons extra virgin olive oil
• 1 or 2 red or Yukon gold potatoes (1/2 pound total weight), peeled and cut into 1/2-inch dice
• 1/4 cup finely chopped poblano (sometimes called pasilla) chile
• 1/4 cup finely chopped yellow or white onion
• 6 ounces Chorizo (page 24)
• 8 large eggs
• 1 1/2 teaspoons kosher salt

1. Preheat the oven to 425F.
2. In a 9- to 10-inch skillet, heat the oil over medium-high heat.
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. Remove from the heat.
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. 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. Remove from the oven and let cool for 5 minutes or so before serving.
8. Cut into wedges and serve warm or at room temperature.

extra virgin olive oil, red, chile, onion, eggs, kosher salt

Taken from www.epicurious.com/recipes/food/views/spanish-egg-cake-with-chorizo-and-potato-389489 (may not work)