Lunch · 90 min · spanish

Hornazo de Salamanca

This is the kind of Spanish lunch you’ll make on repeat — flour and olive oil, 90 minutes, big payoff. It is weeknight cooking that still hits your targets — 56 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Flour
• 1/2 cup Olive oil
• 3 Eggs
• 1 packet Dry yeast
• 1/2 lb Chorizo
• 1/2 lb Lomo embuchado
• 4 Hard-boiled eggs
• 1 tsp Paprika

Steps

1. Mix the flour, yeast, warm water, olive oil, eggs, paprika, and salt into a rich dough; knead 8 minutes and proof 1 hour until doubled.
2. Divide the dough and roll half into a rectangle; layer the sliced chorizo, lomo, and quartered eggs over it.
3. Cover with the second sheet of dough and crimp the edges firmly to seal.
4. Brush with beaten egg and decorate with strips of leftover dough.
5. Bake at 375°F (190°C) for 35-40 minutes until the crust is burnished and sounds hollow.
6. Cool 20 minutes before slicing into thick wedges — hornazo is eaten at room temperature, traditionally outdoors on Easter Monday.

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