Ingredients:

  • 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
  • 4 oz ground chorizo
  • 0.5 small red onion, finely diced
  • 1 jalapeno, seeded and minced
  • 1 tbsp ghee
  • 4 large organic eggs
  • 1 tbsp heavy cream
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup fresh cilantro, chopped
  • 1 lime wedge
  • 0.25 cup crumbled cotija cheese

Instructions:

  1. Place a 12 inch cast iron skillet over medium high heat. Add the 4 oz ground chorizo and cook, breaking it up with a spatula. Cook 5 minutes until the fat renders out and the meat is mahogany colored and crispy. Use a slotted spoon to remove the meat, leaving the rendered fat in the pan.
  2. Add the 2 cups diced potatoes to the rendered fat in the skillet. Spread them in a single layer. Leave undisturbed for 3-4 minutes until you see a deep golden brown crust forming on the bottom. Note: Resist the urge to shake the pan too early; the potatoes need contact time to crisp.
  3. Toss in the 0.5 diced red onion and minced jalapeno. Sauté for another 4-5 minutes until the potatoes are fork tender and the onions are translucent and fragrant.
  4. While potatoes cook, whisk the 4 eggs, 1 tbsp heavy cream, and the spice blend (turmeric, cumin, paprika, salt, pepper) in a small bowl. Whisk until the mixture is uniform and slightly frothy.
  5. Push the potato and onion mixture to the edges of the skillet, creating a well in the center. Reduce heat to medium low. Add 1 tbsp ghee to the center. Wait 30 seconds until the ghee is melted and bubbling slightly.
  6. Pour the egg mixture into the center of the pan. The aroma of the cumin and turmeric hitting the hot ghee should be immediate and earthy.
  7. Using a silicone spatula, gently fold the eggs from the edges of the center toward the middle. Continue folding for about 2 minutes until soft, pillowy curds form. Note: The eggs will look wet; this is intentional.
  8. Stir the crispy chorizo and the potato border back into the eggs. Toss gently to ensure every piece of potato is coated in a thin layer of spiced egg.
  9. Remove the skillet from the heat immediately. The residual heat of the cast iron will finish the cooking in the next 60 seconds.
  10. Garnish the skillet with 0.25 cup chopped cilantro, 0.25 cup cotija cheese, and a squeeze of lime. Serve directly from the skillet for the best temperature retention.