Recipe courtesy of Angie Ketterman
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees F.

Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.

In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.

When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.

Remove from oven. Cut into wedges. Serve warm or at room temperature.

More from:

Good Food for Less

IDEAS YOU'LL LOVE

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Tortilla Casserole

Recipe courtesy of Trisha Yearwood

Chicken Tortilla Soup

Recipe courtesy of Ree Drummond

Zucchini-Tortilla Casserole (Pastel Azteca)

Recipe courtesy of Marcela Valladolid

Corn Tortillas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Corn Tortillas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spanish Tortilla

Recipe courtesy of Brian Boitano

Homemade Tortillas

Recipe courtesy of Aarón Sánchez

Tortilla Ornaments

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking