Recipe courtesy of Angie Ketterman
Tortilla with Chorizo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 349
- Sodium
- 539
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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
- 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.