Tortilla with Chorizo

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, sliced
  • 1 red pepper, roughly chopped
  • 1 (7-ounce) package pre-cooked chorizo, thinly sliced
  • 1/2 pound red potatoes, cubed, boiled until tender and drained
  • 1 garlic clove, minced
  • 3 tablespoons chopped cilantro leaves
  • 1 teaspoon kosher salt, plus 1 pinch
  • 1/2 teaspoon freshly ground black pepper
  • 12 eggs
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Good Food for Less