Cooking Instructions
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Step 1
Heat
Vegetable Oil (30 mL)
in a medium-size skillet, add
Onions (300 g)
and
Kosher Salt (3 g)
, cook until onions are starting to soften.
Step 2
Add the
Spanish Chorizo (200 g)
and
Dried Oregano (2 g)
, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
Step 3
Preheat oven to 350 degrees F (180 degrees C).
Step 4
In a small bowl, whisk together
All-Purpose Flour (155 g)
,
Baking Powder (7 g)
,
Kosher Salt (3 g)
,
McCormick® Garlic Powder (2 g)
,
Ground Black Pepper (1 g)
, and
Onion Powder (1 g)
.
Step 5
In a large bowl, whisk together
Eggs (5)
and
Vegetable Oil (120 mL)
. Add
Sour Cream (80 g)
and whisk until smooth. Add
Frozen Spinach (170 g)
and stir to combine.
Step 6
Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and
Cheddar Cheese (170 g)
.
Step 7
Spread evenly onto a parchment lined 15x10-inch baking sheet. Bake for 25-30 minutes until center is set.
Step 8
Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
