This hearty recipe makes a tasty sharing dish. The textures are fantastic, and the dish has plenty of spicy Tex-Mex flair.
Serves 4
Preparation time 15-20minutes
Cooking time 25-30 minutes
INGREDIENTS:
• 450g chorizo sausage
• ½ white onion, peeled and chopped
• 5 eggs, beaten
• 4 ripe tomatoes, chopped
• 2 jarred jalapeno peppers, sliced
• 225g pre-packaged ‘Mexican blend’ grated cheese or a mixture of freshly grated mature Cheddar, mild Cheddar and Gouda/Monterey Jack
• 125ml sour cream
For the tortilla chips
• 2 tbsp vegetable oil
• 1 packet soft flour or corn tortillas,
as preferred
METHOD:
1. Preheat the oven to 180°C / fan 160°C / gas mark 4. Lightly grease a baking sheet.
2. First make the tortilla chips. Using a pastry brush, paint a very light coating of vegetable oil on one side of each tortilla. Stack the tortillas, greased-side up, in an even pile. Divide the stack in two and cut the tortillas into quarters and then into eighths. Separate the chips and arrange them oiled-side up on the prepared baking sheet.
3. Bake the chips in the preheated oven for about 10 minutes or until they are crisp and just beginning to brown slightly. Remove them from the oven, but you can leave the oven on if you are ready to make up the frying pan.
4. Cook the chorizo in the frying pan for about 5 minutes over a medium heat until crumbled and evenly browned. Drain and set aside. Cook the onion in the same pan until soft, then stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until the eggs are nearly set. Remove from the heat.
5. Spread a layer of tortilla chips into a medium cast-iron (or ovenproof) frying pan. Scatter the chorizo and the scrambled egg mixture over the chips, top with jalapeno slices and cover with the grated cheese.
6. Bake in the preheated oven for 7–10 minutes, until the cheese is melted. Serve hot, with the sour cream in a bowl alongside, and eat with your fingers!
Recipe extracted from Bottomless Brunch, published by Ryland
Peters & Small, priced £16.99, with photography © Ryland Peters & Small.
