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Savoru Dutch baby in a Lodge cast iron skillet on a dark gray background, with a pile of baby lettuces in the middle.

Savory Chorizo & Manchego Dutch Baby

A savory version of a breakfast favorite, with salty chorizo, shredded manchego cheese, and pile of spicy lettuce to balance out the flavors.
Yield: 3 servings
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

  • 2 ounces / 57 g cured Spanish-style chorizo sausage*, casing removed and chopped into pieces
  • 3 large eggs
  • ⅔ cup / 160 g whole milk
  • ½ cup / 63 g all-purpose flour
  • ½ teaspoon garlic granules or garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • 2 ½ tablespoons / 35 g unsalted butter, cut into pieces
  • 1 large shallot, finely minced (about 2 tablespoons minced)
  • ½ cup / 42 g shredded manchego cheese
  • 2 handfuls spicy baby lettuces, such as arugula and mizuna
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  • Preheat oven to 450 degrees F.
  • Pulse chorizo pieces in a food processor until coarsely ground.
  • In a blender, combine eggs, milk flour, garlic, paprika and salt. Mix on low speed until evenly incorporated and completely smooth.
  • Place a 10-inch cast iron skillet over medium heat. Add ground chorizo and cook, stirring occasionally, until chorizo has rendered out much of its fat and gets slightly darker and crispy, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
  • Return skillet to heat. Add butter, and once it is mostly melted, add shallot. Stir until fragrant.
  • Pour batter into skillet. Sprinkle with 3/4 of crispy chorizo and all of manchego cheese. Immediately place in preheated oven. Bake for 20 to 25 minutes or until puffed and edges are deep golden brown.
  • While pancake is baking, toss baby greens with olive oil and lemon juice until evenly coated.
  • Remove from oven and top with remaining chorizo and a generous pile of greens. Serve immediately.

Notes

  • Note that this recipe calls for the cured Spanish-style chorizo, which is more like a spicy cured salami, and not the raw Mexican-style that's more like seasoned ground meat. If you can't find it, you can use another spicy salami like sopressata or even cubes of pancetta.