This is a simple supper dish, and can be served cold as well as hot…It can make a good picnic dish..
SERVES 4-6 PEOPLE6 Large Eggs 1 Onion sliced A Little Salt and Black Pepper to taste-Don’t add too much to the eggs as the Chorizo provides the salt and the flavour, due to the Pimentón(Smoked Spanish Paprika) 3 Large Potatoes, sliced into rounds, and boiled in salted water until tender..But not to the point that they are breaking into pieces. Half of a Large Chorizo Sausage, sliced Small amount of Oil for frying the onions
Boil a kettle, and pour this into a pot. Peel and slice the potatoes, and onions,putting the potatoes to boil in salted water. Heat a frying pan and fry the sliced onions on a moderate heat, until softened. Place the onions in a bowl. Slice the chorizo into bite sized rounds, and set aside. Drain the now cooked potatoes, and rinse through in cold water. In a round baking dish, layer the onion, potato, and chorizo. Crack and whisk the 6 eggs with a little cracked black pepper and salt, until light and fluff. Pour over the contents of the baking dish, and slice the manchego cheese, carefully removing the rind, and thinly slicing the cheese. Place the cheese on top of the miture when the eggs are just setting. Place in the oven, for 7-10 minutes, on 160 degrees, and when the eggs have nearly set, place the cheese on top and melt for 2-3 minutes on 180 degrees. Enjoy with kelp salad, or a green salad and carrot and horseradish salad. Enjoy!