Omelet, frittata, egg tortilla—all are different words for essentially the same thing: eggs mixed with vegetable and/or meat bits and cooked into a cake or pancakelike round. The advantage of this version is that it follows the Spanish or Italian custom of baking the assembled dish. That means no intimidating calisthenics to flip the cake to cook the second side. I serve this informal dish in its cooking skillet, but it’s also easy to lift it out onto a platter.

　　

Ingredients

serves 4 to 6

　　2 tablespoons extra virgin olive oil

　　1 or 2 red or Yukon gold potatoes (1/2 pound total weight), peeled and cut into 1/2-inch dice

　　1/4 cup finely chopped poblano (sometimes called pasilla) chile

　　1/4 cup finely chopped yellow or white onion

　　6 ounces Chorizo (page 24)

　　8 large eggs

　　1 1/2 teaspoons kosher salt

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

In a 9- to 10-inch skillet, heat the oil over medium-high heat. Add the potato, chile, onion, and chorizo and cook, stirring to break up the sausage, until the vegetables are wilted, 2 to 3 minutes. Remove from the heat.

　　

Step 3

Break the eggs into a large bowl, add the salt, whisk to mix, and stir in the vegetable-sausage mixture from the skillet. Pour the mixture back into the skillet, place in the oven, and bake until the eggs puff up and a knife inserted in the middle comes out clean, about 10 minutes. Remove from the oven and let cool for 5 minutes or so before serving.

　　

Step 4

Cut into wedges and serve warm or at room temperature.

　　Sausage