Spanish Egg Cake with Chorizo and Potato

Name: Spanish Egg Cake with Chorizo and Potato
Yield: serves 4 to 6
Ingredients: 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

January 24, 2012

Omelet, frittata, egg tortilla—all are different words for essentially the same thing: eggs mixed with vegetable and/or meat bits and cooked into a cake or pancakelike round. The advantage of this version is that it follows the Spanish or Italian custom of baking the assembled dish. That means no intimidating calisthenics to flip the cake to cook the second side. I serve this informal dish in its cooking skillet, but it’s also easy to lift it out onto a platter.

Recipe notes

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