Recipe courtesy of Angie Ketterman
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 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

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Cumin Tortillas

Recipe courtesy of Bobby Flay

Tortilla Melts

Recipe courtesy of Food Network Kitchen

Spanish Tortilla

Recipe courtesy of Maria Castillo

Flour Tortillas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spanish Tortilla

Recipe courtesy of Food Network Kitchen

Flour Tortillas

Recipe courtesy of Alton Brown

Tortilla Espanola

Recipe courtesy of Cafe Sevilla

Corn Tortillas

Recipe courtesy of Rick Bayless

Browse Reviews By Keyword