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This may be our favorite (and most delicious) we’re-too-busy-to-cook lunch. We pour a few glugs of really good extra-virgin olive oil into a large skillet, add slices of garlic that we sauté for a minute, then we pave the pan with sliced potatoes and chorizo that cook  until the potatoes are tender and the sausages have released their smoky pimentón-flavored oil. In go eggs beaten with a little cream and we slide the skillet into a hot oven to finish cooking. Faster to cook than to write about! We flip it onto a board and cut big wedges for ourselves. Hot or cold it never fails to satisfy us.

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