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Chorizo casserole with eggs and potatoes.
Chorizo and Potato Brunch Casserole
Throw together our multi-layered chorizo and potato brunch casserole, employing various Spanish cooking techniques and flavors!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Breakfast, Brunch
Cuisine Spanish
Servings 6
Calories 306 kcal

Ingredients
  

  • 1 10 oz soft uncured chorizo in casing 300 grams
  • 2 potatoes cubed
  • 2 eggs
  • 1 green pepper julienne
  • 1 yellow onion julienne
  • 2 cloves garlic
  • 4 cups white wine
  • 1/4 cup olive oil 2 tbsp for potatoes and 2 tbsp for onions and peppers
  • 1 tsp grapeseed oil
  • 1 bay leaf
  • 1 tsp thyme leaves
  • 1/2 tsp salt 1/4 tsp for potatoes and 1/4 tsp for onions/peppers
  • ground pepper to taste

Instructions
 

1. Preheat Oven and Cut the Vegetables
  • Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • Wash and peel potatoes and onion. Wash and remove seeds from green pepper.
  • Cube potatoes, julienne green peppers, and onion, and roughly chop garlic. Set aside.
2. Parboil and Prep the Potatoes
  • Place cubed potatoes into a saucepan. Cover the potatoes with cold water.
  • Add 1/4 tsp of baking soda. Place the saucepan on the stovetop at high heat.
  • Boil for 5 minutes to remove some of the starch.
  • Once you can pierce the potato with little resistance, strain the potatoes and toss them with olive oil, salt, and ground pepper.
  • Pour potatoes onto a baking sheet.
  • Cook for 30-40 minutes or until crispy and golden brown on the outside and soft on the inside.
3. Poach the Chorizo
  • Pour white wine into a saucepan and place it on the stovetop at high heat.
  • Prick the soft uncured whole chorizo sausage several times with a knife.
  • When the wine begins to boil, place the chorizo sausage into the wine. Cover the saucepan with its lid, and lower the heat on the stovetop to low heat.
  • Cook for 20 minutes.
4. Sauté the Onions and Peppers
  • Place a cast-iron pan on the stovetop at medium heat.
  • Add olive oil and allow the olive oil to heat.
  • Add garlic, onions, and green pepper. Sauté for 5 minutes.
  • Lower the stovetop to medium-low. Add bay leaf, salt, and ground pepper.
  • Sauté for an additional 10 minutes or until soft.
  • Remove from heat, remove bay leaf, and sprinkle with fresh thyme leaves.
5. Fry the Eggs
  • Place a non-stick frying pan on the stovetop at medium heat.
  • Add grapeseed oil and allow it to heat.
  • Crack each egg into a small bowl.
  • When the pan is hot, add both eggs. After 30 seconds, flip the eggs. Lower the heat on the stovetop. Cook for 1 to 1.5 minutes.
  • Flip the eggs onto a plate. The egg white should be fully cooked, and the unbroken egg yolk should be runny.
6. Let's Assemble the Casserole
  • Sprinkle crispy potatoes into the cast-iron pan with onions and peppers.
  • Slice chorizo into 1/2 inch slices. Place slices into the cast-iron pan.
  • Top the cast-iron with perfectly cooked over-easy eggs.
  • Serve with baguette.

Nutrition

Calories: 306kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 231mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 172IUVitamin C: 32mgCalcium: 41mgIron: 1mg
Keyword authentic, Delicious
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