Page 251 - Pie Squared

1 pound (455 g) spicy fresh chorizo sausage

1 (15-ounce) can (425 g) fire roasted diced tomatoes

2 teaspoons dried Mexican oregano or dried marjoram

½ teaspoon kosher salt

TOPPING

1 cup (100 g) thinly sliced scallions, white and green parts (about 8)

4 ounces (113 g) cotija cheese, crumbled or finely diced (about 1 cup)

½ cup (30 g) roughly chopped fresh cilantro leaves and stems

4 ounces (113 g) white or yellow corn tortilla chips, crushed (about 1½ cups)

For the crust: Heat the oven to 425°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here). Use a pastry brush to paint 1 tablespoon of
the oil into the corners, up the sides, and across the bottom of the

slab pie baking sheet.
Grate the onion on the medium holes of a box grater or use a
food processor’s grating disk (my preference). Place the onions in a
medium mixing bowl. Grate the potatoes on the large holes of the

box grater or with the food processor. Take a handful of shredded
potatoes, squeeze them over a small bowl to capture the liquid, and
place the potato shreds in the bowl with the onions. Continue until all
the potatoes have been grated and their liquid squeezed out. Work

quickly to keep the potatoes from turning pink and brown.
Let the potato liquid sit for about 5 minutes, until the starch and
liquid separate. Pour off the liquid, keeping the starchy white paste at
the bottom of the bowl. That’s potato starch and we love it. Add the

starch to the grated onions and potatoes, then add the egg and egg
white, salt, and pepper. Mix well (I use my hands). Firmly press the
potato mixture into the prepared pan. Brush the surface of the
potatoes with the remaining 1 tablespoon oil. Bake (on top of the

steel, stone, or baking sheet if using) for 45 minutes, until toasted
brown at the edges and across the surface.
For the filling: Heat the oven to broil. Wearing gloves, halve the