Mushroom Dutch Baby with Chorizo Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 40 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 368 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 pound large Yukon Gold potatoes
1/4 cup extra-virgin olive oil
8 ounces sliced mixed mushrooms
Kosher salt and freshly ground pepper
2 cloves garlic, sliced
7 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1 tablespoon chopped fresh parsley, plus more for topping
2 links fully cooked chorizo (about 6 ounces), chopped
Directions
- Preheat the oven to 425 degrees F. Pierce the potatoes in a few places with a fork and microwave until just tender, 6 to 8 minutes. Set aside to cool.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned, 5 minutes. Add the garlic and cook until just softened, about 1 minute. Whisk 3 eggs, 1 tablespoon olive oil, the flour, milk, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the mushrooms and sprinkle with the parsley. Transfer to the oven and bake until puffed and browned around the edges, about 20 minutes.
- Meanwhile, combine the remaining 1 tablespoon olive oil and the chorizo in another large nonstick skillet; cook over medium heat, stirring occasionally, until beginning to crisp, about 5 minutes. Chop the potatoes into bite-size pieces and add to the skillet; season with salt and pepper. Cook until the potatoes are slightly crisp, 8 to 10 minutes.
- Make 4 openings in the potato mixture and crack an egg into each spot; season with salt and pepper. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. Cut the Dutch baby into wedges. Serve with the potatoes, chorizo and eggs; sprinkle with parsley.