Marvivienda

The Kitchen

Christmas morning with a Mexican flair — though it makes an easy weeknight dinner, too. Prep the chorizo and potato the day before for an even easier morning.

Ingredients

• 10 pasture-raised eggs
• ½ cup raw milk
• 16 oz pasture-raised chorizo
• 6 Yukon gold potatoes, diced
• 1 small onion, diced
• 1 tbsp tallow or ghee
• ½ cup raw cheddar
• Green onion and avocado, to serve
• Salt and pepper

Method

1. Heat oven to 375°F. On the stovetop, cook the diced potatoes in tallow or oil with salt and pepper. Push to the side and add the chorizo with the onion; once cooked, combine with the potatoes.
2. Whisk the eggs and milk. Butter a casserole dish (or two 8-inch tins), add the egg mixture and the chorizo-potato mix, and top with cheese.
3. Bake at 375°F until set, about 25–30 minutes. Finish with green onion and avocado.