Spanish Scrambled Eggs with Chorizo and Potatoes in a Cast-Iron Pan Recipe
This breakfast looks a bit like a small tortilla, but it’s a looser scramble packed with chunks of chorizo and sautéed potatoes. In Spanish homes, dishes like this often appear on weekends, when there’s time to sit down at the table together. The flavor is bold and slightly spicy, and you can serve it straight from the pan in the middle of the table so everyone can help themselves.
A simple, rustic Spanish-style breakfast that combines the comfort of scrambled eggs with the richness of chorizo and crispy potatoes, all cooked and served in one cast-iron pan.
Chef's tips
Don’t rush the potatoes – giving them time to soften and brown slightly is key to the final flavor and texture. Adjust the salt carefully, as chorizo is already quite salty. If your chorizo releases a lot of fat, you can spoon off a little before adding the eggs so the dish doesn’t become too greasy.
How to serve
Serve the pan in the center of the table and let everyone scoop out their own portion. Add a bowl of fresh tomato salad, olives, or a simple green salad on the side. It also pairs well with aioli or a spoonful of natural yogurt for contrast.
Ingredients
- eggs - 6 pieces
- chorizo - 120 g
- potatoes - 300 g
- onion small - 1 piece
- olive oil - 1 tablespoon
- milk - 2 tablespoons
- salt
- black pepper
- chives - 2 tablespoons
Preparation
- Peel the potatoes and cut them into small cubes, about 1 cm. If you’re using already cooked potatoes, cut them gently so they don’t fall apart.
- Peel the onion and dice it finely. Slice the chorizo into thin rounds or half-moons.
- Heat the olive oil in a large pan (ideally cast iron) over medium heat. Add the potatoes and fry for 8–10 minutes, stirring often, until they soften and start to brown.
- Add the onion and cook for another 3–4 minutes, stirring, until the onion softens and turns slightly translucent without strong browning.
- Add the sliced chorizo, increase the heat to medium-high and fry for 3–4 minutes, until the sausage releases its fat and lightly browns.
- In a bowl, crack the eggs, add the milk, a pinch of salt and pepper. Beat with a fork or whisk until the mixture is uniform and slightly foamy.
- Reduce the heat under the pan to medium. Pour the egg mixture over the potatoes and chorizo and gently stir so the ingredients are evenly distributed.
- Cook the scramble for 4–6 minutes, gently lifting the mixture from the bottom with a spatula and pushing it toward the center, until the eggs are set but still slightly creamy rather than completely dry.
- Finely chop the chives. When the scramble reaches your preferred consistency, remove the pan from the heat, sprinkle the top with chives and serve immediately straight from the pan.
Storage
Jajecznica najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzej krótko na patelni na małym ogniu, mieszając, aż się zagrzeje.
