Hungarian Layered Chorizo Potatoes
- White potato 7 lge
- Chorizo 200 g
- Sour cream 300 ml
- Cream 50 ml
- Eggs 6 pce
- Onion 1 lge
- Cheese 100 g
- Salt 2 tsp
- Pepper 1 tsp
- Oregano 1 tbs
- Vegetable oil 5 tbs
Wash the potatoes then place them in a large saucepan and add enough water to cover them all. Boil them until you can run a fork through each of them.
Pour off the excess water and place the potatoes on a plate to cook them.
Once the potatoes are peeled cut them into half a finger thick slices.
Next slice the chorizo and the onions.
Place your eggs into an egg maker or into a bowl of hot water and boil them for 10 minutes.
Take a large saucepan add in the chorizo and the onion.Cook them until the onions then soft and the chorizo turns crispy.
Once the eggs are cooked slice them.
Combine the cream and the sour cream together with salt, pepper and oregano.
Take an oven proof dish and drizzle a little oil into the bottom of the dish.
Layer up the potatoes then add the chorizo onion mix, followed by the eggs and the sour cream. Repeat this process until all the ingredients are gone.
Preheat the oven at 300 Celsius degrees.
Finish the layering with more sour cream. Cover it with foil and place it in the oven. Bake for 35 minutes, after 35 minutes is up remove the foil add the grated cheese.Bake for an additional 8-9 minutes or until the cheese turns golden brown. Serve it with more sour cream.