Egg and chorizo bake

Name: Egg and chorizo bake
Yield: 4
Ingredients: 3 Chorizo sausages, fresh, and not too spicy (Main); 4 Eggs, well beaten; ¼ cup Milk; 3 drops Liquid smoke, optional; 2 Garlic cloves, crushed; 500 g Potatoes, peeled, shredded and squeezed very dry (Main); ½ cup Tasty cheese, shredded; 1 handful Chopped fresh coriander, for garnish, alternatively use chopped parlsey

for 4 people

Jan Bilton

Food writer and cookbook author.

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A great dinner dish. Squeeze the shredded potatoes dry in a sieve.

Ingredients

3	Chorizo sausages, fresh, and not too spicy (Main)
4	Eggs, well beaten
¼ cup	Milk
3 drops	Liquid smoke, optional
2	Garlic cloves, crushed
500 g	Potatoes, peeled, shredded and squeezed very dry (Main)
½ cup	Tasty cheese, shredded
1 handful	Chopped fresh coriander, for garnish, alternatively use chopped parlsey

Directions

Preheat the oven to 180C. Lightly oil a 23cm x 23cm baking dish.
Pan-fry or grill the chorizo on medium-high heat until just cooked, about 5 minutes. Cool slightly then cut into 1cm rounds.
Meanwhile, combine the eggs, milk, liquid smoke (if using) and garlic. Season with salt and pepper.
Place the potatoes evenly in the baking dish. Pour ½ of the egg mixture over the potatoes then sprinkle with half the cheese. Top with the chorizo then the remaining egg and cheese. Cover loosely with foil.
Bake for 25-30 minutes until the egg is set. Remove the foil during the last 5 minutes of cooking. Garnish with chopped parsley or coriander, if preferred.