Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Microwave Potato-and-Chorizo Scramble
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 257 mg
- Sodium
- 495 mg
We scrambled some spicy chorizo sausage and tangy goat cheese into a traditional Spanish tortilla to make a dish that is perfect for brunch or supper. A bit of half and half is the secret to these fluffy and tender eggs.
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 257 mg
- Sodium
- 495 mg
Ingredients
Directions
- Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
- Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
- Garnish with chopped parsley, and serve warm or at room temperature.
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