Spanish Potato and Chorizo Breakfast Skillet with Pimentón Aioli

Spanish Potato and Chorizo Breakfast Skillet with Pimentón Aioli

Ingredients

Instructions

  1. Prepare Potatoes: Soak the diced potatoes in cold water for 20 minutes to remove excess starch. Drain thoroughly and pat dry. (Explanation: This ensures maximum crispiness.)
  2. Sauté Chorizo and Vegetables: In a large, oven-safe skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium heat. Add the crumbled chorizo and cook until it renders its fat and crisps up, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet. (Explanation: Crisping the chorizo separately enhances its flavor and texture.)
  3. Sauté Aromatics: Add the chopped onion and red bell pepper to the skillet with the chorizo fat. Cook until softened, about 5 minutes. Add the minced garlic, smoked paprika, and dried oregano. Cook for another minute until fragrant. (Explanation: Cooking aromatics in chorizo fat intensifies the overall flavor profile.)
  4. Cook Potatoes: Add the diced potatoes to the skillet, tossing to coat them with the flavored oil. Season with salt and pepper. Spread the potatoes in an even layer and cook, undisturbed, for about 8-10 minutes until the bottom is golden brown. Flip the potatoes and cook for another 8-10 minutes until they are tender and browned on both sides. (Explanation: Allowing the potatoes to brown without stirring creates a crispy exterior.)
  5. Combine and Bake: Return the cooked chorizo to the skillet with the potatoes and vegetables, stirring to combine. Create four wells in the mixture and crack an egg into each well. (Explanation: Preheating the oven and using an oven-safe skillet ensures even cooking of the eggs.)
  6. Bake: Transfer the skillet to the preheated oven and bake for 5-8 minutes, or until the eggs are set to your liking. For runny yolks, check at 5 minutes; for firmer yolks, bake longer. (Explanation: Baking ensures the eggs cook evenly without burning the bottom of the skillet.)
  7. Prepare Pimentón Aioli: While the skillet is in the oven, prepare the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and smoked paprika until smooth. (Explanation: The aioli adds a creamy, smoky element that complements the dish.)
  8. Garnish and Serve: Remove the skillet from the oven and let it cool slightly. Sprinkle with fresh parsley and a pinch of sea salt. Serve immediately with a generous dollop of Pimentón Aioli on top. (Explanation: Fresh herbs and sea salt enhance the visual appeal and bring a burst of freshness.)
  9. Enjoy your hearty and flavorful Spanish breakfast skillet!

Cuisine: Spanish

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: breakfast