Author Notes: We planted potatoes for the first time this year, joking that we were earning our Irish citizenship now (we’re both expat Americans). Of all the things we planted, my husband was most excited about the potatoes. The first thing he’d do when he got home from work was make a beeline to the garden to check on them, sometimes barely even stopping to say hello to the kids first. So when the diagnosis came back from our expert gardening friend earlier this summer that the potatoes had blight, he was pretty cut up about it. The good news was that the potatoes were still perfectly edible, but the bad news was they wouldn’t store well. Suffice it to say we’ve been eating a lot of potatoes this summer. Red peppers aren’t the star of this dish, but play a perfect supporting role to the chorizo. —Kristin
pound baby potatoes, unpeeled and left whole
ounces chorizo sausage, thinly sliced
red onion, thinly sliced
cloves garlic, roughly chopped
red peppers, roasted, skinned and roughly chopped (or use well-drained jarred roasted peppers)
salt and freshly ground black pepper
ounces feta cheese, cubed or crumbled
green salad, to serve
- Preheat the oven to 350°F.
- Bring a pot of water to a boil. Place the potatoes in the pot and boil for about 5 minutes, or until just cooked and fork tender — do not overcook them or they won’t keep their shape when sliced. Drain. When they’re cool enough to handle, slice thinly and set aside.
- Heat a splah of olive oil in a large ovenproof, nonstick frying pan over a medium heat. Add in the sliced chorizo and cook for about 5 minutes, until the chorizo has released its oils into the pan and has browned slightly. Scoop the chorzio out of the pan with a slotted spoon and set aside to drain on a paper towel-lined plate. If there’s an excessive amount of oil now in the pan, drain some off until only 1 or 2 tablespoons remain.
- Reduce the heat to low, add the onion to the oil left behind in the pan and cook gently for 7 to 10 minutes, until softened. Add in the garlic and cook for 1 minute more, then remove from the heat. Add in the chopped roasted red peppers and set aside.
- Whisk the eggs in a large bowl with a pinch of salt and some freshly ground black pepper (don’t use too much salt, since the chorizo and feta are also quite salty). Stir in the potatoes and chorizo. Using a slotted spoon, transfer the onion and peppers from the pan to the egg mixture and give everything a good stir.
- Wipe out the frying pan and add 2 tablespoons of fresh olive oil (you can use less oil if you have a really good nonstick pan). Heat the oil in the pan, then pour in the egg mixture, making sure the chorizo and vegetables are evenly distributed throughout the pan. Top with the feta cheese.
- Transfer the pan to the oven and cook for 25 to 35 minutes, or until set in the center. Remove from the oven and allow to cool a little before sliding it out of the pan onto a large serving platter or cutting board. Serve warm or at room temperature with a green salad on the side.