enough of the potato mixture* to achieve a ratio of three quarters
potato and one quarter egg.
Preheat the oven to 450°F. Squirt olive oil all around a 10-inch
cast-iron pan and heat it on medium heat, then add the chorizo.
Cook just until it’s slightly crusty, then add the egg-potato
mixture. Stir and then allow it to set and cook for 30 seconds or so.
The outside should cook to the point that when you shake the
pan, the contents shift together. Finish in the oven until the egg
mixture is just set on top*, 10 to 15 minutes. Serve with crusty
bread.
* The drier your potatoes are, the better the chance they won’t
collapse if you try to flip them out later.* Flipping this out of the pan is risky—depending on how wet it
is inside, it may collapse. If you’re nervous, use a pie server to
serve it out of the pan.* If you’re not squeamish about tasting raw egg, you should taste
here for salt and pepper.