Gluten-Free Spanish Breakfast Casserole

Instructions

1. 1Preheat your oven to 190°C. Grease a 22.86 × 33.02 cm baking dish with a small amount of the 2 tbsp of olive oil.
2. 2In a large (e.g., 30.48 cm) skillet, heat the remaining olive oil over medium heat. Add the 200 g Spanish chorizo, diced into 1.27 cm (1.25 cm) pieces, and cook for 3-5 minutes, stirring occasionally, until it is browned and has released its oils.
3. 3Add the 500 g potatoes, peeled and diced into 1.27 cm (1.25 cm) cubes, the 1 medium onion, chopped into 1.27 cm (1.25 cm) pieces, and the 1 medium bell pepper, chopped into 1.27 cm (1.25 cm) pieces, to the skillet with the chorizo. Continue to cook over medium heat for 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the vegetables are softened.
4. 4In a large bowl, whisk together the 10 large eggs, 1/2 cup milk, 1 tsp salt, and 1/2 tsp black pepper until well combined and slightly frothy.
5. 5Pour the whisked egg mixture directly into the skillet with the cooked chorizo and vegetable mixture, then stir gently to combine all ingredients evenly. Carefully pour this entire mixture from the skillet into the prepared 22.86 × 33.02 cm baking dish, spreading it evenly.
6. 6Sprinkle the 1 cup shredded cheddar cheese evenly over the top of the mixture in the baking dish. Bake in the preheated oven at 190°C for 40-45 minutes, or until the casserole is set in the center (no liquid jiggles when gently shaken) and the top is golden brown.
7. 7Remove the baking dish from the oven and let the casserole cool for 5-10 minutes before serving. This cooling period allows the casserole to set further, making it easier to slice and serve.

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