Time: 40 min.
Complexity: easily
Servings: 4

Treat your family to a fluffy Dutch Baby mushroom pancake for a late Sunday brunch—enough for four. Served with fried potatoes, chorizo ​​sausage, and a fried egg, it's a satisfying treat. Dip the mushroom pancake into the runny yolk and enjoy.

Ingredients:

• 450 g large potatoes
• 1/4 cup extra-virgin olive oil
• 220 g of chopped various mushrooms
• 2 cloves garlic, thinly sliced
• 7 large eggs
• 3/4 cup premium flour
• 3/4 cup whole milk
• 1 tbsp chopped fresh parsley + extra for serving
• 2 cooked Mexican chorizo ​​sausages (about 170 g), cut into pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, mushrooms, garlic, eggs, premium flour, milk, parsley, chorizo ​​sausage

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Preparation:

Step 1
• Preheat oven to 200°C. Prick the potatoes several times with a fork and microwave until tender, 6-8 minutes. Set aside to cool.
Step 2
• In a large oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring, for about 5 minutes. Add the garlic and cook until softened, about 1 minute. In a medium bowl, whisk 3 eggs with 1 tablespoon olive oil, flour, milk, 3/4 teaspoon salt, and pepper to taste. Pour the batter over the mushrooms and sprinkle with parsley. Transfer to the oven and bake until the crepe is puffed and golden brown around the edges, about 20 minutes.
Step 3
• Meanwhile, combine the remaining 1 tablespoon olive oil with the chorizo ​​in another large nonstick skillet; cook over medium heat, stirring occasionally, until the sausage begins to brown, about 5 minutes. Chop the potatoes into small pieces and add to the skillet, season with salt and pepper to taste. Cook until the potatoes are lightly crisp, 8 to 10 minutes.
Step 4
• Make 4 wells in the potato mixture and crack an egg into each; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3-5 minutes. Cut the crepe into triangles. Serve with potatoes, chorizo, and scrambled eggs; sprinkle with parsley.

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