Chorizo & Cheese Potato Pancake

Put potatoes into a pan large enough to hold them comfortably. Cover with water and parboil 10 to 15 minutes, just until a small sharp knife can easily pierce the outer 1/4-inch but meets with considerable resistance further in. Drain, rinse in cold water, and set aside to drain.

Remove the skin from the chorizo and saute the meat lightly in a heavy skillet. Add the onion, garlic, and chilies and saute until soft.

Add the mushrooms and cumin and continue to saute over moderate heat until all the vegetables are tender. Remove from the heat and set aside.

Generously oil a large skillet, at least 9 inches in diameter, and put on high heat.

Meanwhile, shred the potatoes on the large end of a grater. When the pan is hot, put half of the shredded potatoes into it and distribute evenly. With the back of a large spoon or pancake turner, pat the potatoes down so that they are somewhat compressed and even.

Reduce the heat to medium and fry the potatoes undisturbed for about 2 minutes. Sprinkle the surface of the potatoes evenly with the chorizo and vegetable mixture. Sprinkle the cheese over this, and over the cheese sprinkle the green onions and cilantro. Sprinkle with salt and pepper to taste.

Cover all with the remaining half of the grated potatoes. Make sure that the potatoes are evenly distributed and all of the cheese is covered. With the palm of your hand, flatten and even the potatoes. Lift an edge of the cake with a turner and check for doneness.

When golden brown, remove the pan from the heat and set on a flat work surface. Cover the pan with a flat plate large enough to completely cover the surface. Holding the both plant and pan firmly, invert and remove to serving plates.

This is traditionally a breakfast dish served with fried eggs sitting on top and accompanied with salsa in a bowl.