Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Tapas Premiere
Potato and Chorizo Tortilla
Total:
1 hr
Active:
10 min
Yield:
10 to 12 servings
Level:
None
Total:
1 hr
Active:
10 min
Yield:
10 to 12 servings
Level:
None

Ingredients

Directions

Heat the oven to 375 degrees F.

Pour 3 tablespoons olive oil into a 12-inch non stick, ovenproof skillet over medium-high heat. Add the chorizo and fry for 5 minutes; add the potato and onion and fry until the onions start to soften, about 5 minutes. Reduce the heat and cover the skillet; cook until the potatoes are tender, about 10 minutes. Remove the cover, raise the heat, and cook until the potatoes are brown and crispy, about another 5 minutes. Meanwhile break the eggs into a large bowl, add the milk, season with salt and pepper, and whisk until frothy. Pour the egg mixture into the pan, shaking the pan to distribute the eggs evenly. Put the pan into the oven and cook until puffy and set, about 12 to 15 minutes. Turn out onto a cutting board and let it cool to room temperature. Toss the baby greens with the remaining oil and lemon juice; season with salt and pepper. Place the greens on top of the tortilla, cut it into thin wedges, and serve.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Vegetarian Tortilla Casserole

Recipe courtesy of Food Network Kitchen

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Chicken Roulades with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

German Potato Salad

Recipe courtesy of Mary Nolan

Sweet Potato Hash

Recipe courtesy of Sunny Anderson

German Potato Salad

Recipe courtesy of Bobby Flay

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking