Revueltos with Chorizo and Potato

I am always looking for an excuse to make an egg dish. In the past few years eggs have managed to squeeze their way on to my list of favorite things (at one point this list featured hot sauce, whiskey, and pickles, exclusively). So last week, after reading this article on revueltos in the New York Times, I knew I had to make some. I honestly had never heard of revueltos (Spanish-style scrambled eggs) before and I am so happy to know about them now. Mainly because any time my husband asks for scrambled eggs he wants them served simply whipped up in the most boring fashion topped with ketchup.  And I’m not trying to rag on him (he can often be of the “food is fuel”, “no frills” mentality) but those mornings I always end up making a separate breakfast for myself. I want more flash and pizzazz out of my breakfast! Perhaps with revueltos we can meet in the middle.

Originally I set out to make the New York Times recipe exactly. But again, I considered the audience and knew the asparagus would not be a welcomed ingredient. So I picked a few of my significant other’s favorite things (chorizo, potatoes) out of the fridge in place of the delicate, spring, vegetable. I absolutely LOVED eating this dish and I recommend that everybody out there make revueltos this weekend. I ate the leftovers for breakfast for three days in a row. It’s funny though, I think my husband still prefers scrambled eggs with ketchup. Oh well, more revueltos for me!

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Grocery List

2 peeled garlic cloves, plus 1/2 teaspoon minced garlic

2 cups bread cubes

1 chorizo sausage link, taken out of the casing and shaped into small meatballs

1 red potato, chopped into smaller pieces

A generous handful of chopped green onions

A generous handful of freshly grated Parmesan

8 large eggs, beaten

1/2 teaspoon pimentón (Spanish smoked paprika)

2 tablespoons chopped Italian parsley

Olive oil

Salt and pepper to taste

 

How To

Put 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Throw in the peeled garlic cloves and let them brown lightly. Remove the cloves from the skillet and set aside. Then throw in the bread cubes (these can be cut from day old bread) seasoned with salt and pepper. Lower the heat to medium and fry the cubes until they are browned and crisp, roughly 2 minutes. Remove bread and set aside to cool with the garlic cloves.

Now put the chorizo in the skillet to fry. After the chorizo is browned, add in the potatoes. Let the potatoes cook in the chorizo fat until tender. This could take anywhere from 5-10 minutes.  While this is going on, season the beaten eggs with salt, pepper and pimentón. When the potatoes are ready to go, add in the green onions and minced garlic – cook for about one minute more. Then pour the egg mixture into the skillet and cook, stirring all of the ingredients together with a wooden spoon, until they are nice and scrambled (2-3 minutes). Finally, add in the parsley and serve the eggs hot, topped with the fried bread cubes and grated Parmesan.

 

 

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