From “Favorite Food at Home: Delicious Comfort Food From Ireland’s Most Famous Chef,” by Rachel Allen. Makes 8 servings.
Ingredients
9 ounces (about 2 medium) potatoes, peeled and cut into 1/2-inch cubes
6 tablespoons olive oil
1 onion, peeled and sliced
8 eggs
6 tablespoons half-and-half or light cream
1 teaspoon salt
1 tablespoon chopped fresh marjoram
1/4 pound (4 ounces) chorizo, sliced
4 ounces feta cheese, crumbled
Directions
Place potatoes in a saucepan, cover with boiling water and boil 5 minutes or until just cooked. Do not overcook or they will go mushy. Drain and set aside.
Heat a 10-inch ovenproof frying pan or skillet. Add 3 tablespoons olive oil and onion, cover and sweat over low heat until soft and slightly golden. Set aside.
Whisk eggs in a bowl, add cream, salt and marjoram. Stir in chorizo, cooked onion and potatoes. Heat remaining 3 tablespoons olive oil in frying pan until hot. Pour in egg mixture and stir briefly to distribute ingredients evenly. Top with crumbled cheese.
Bake in a preheated 350-degree oven 25 to 35 minutes or until set in center. Remove from oven and allow to cool a little before sliding onto a large serving plate. Serve warm or at room temperature.
Note: Butternut Squash, Chorizo and Feta Variation: Follow the recipe above replacing potato with the same weight butternut squash, peeled (with a knife), seeded and cubed.
