Mexican Potato Chorizo Tortilla
Elevate your next brunch or dinner with this flavorful Mexican Potato Chorizo Tortilla, a bold twist on the classic Spanish tortilla. Packed with layers of golden, tender potatoes, spicy Mexican chorizo, and creamy eggs, this dish is a celebration of savory perfection. A touch of sautéed onions and optional jalapeño adds depth and heat, while fresh cilantro brightens every bite. Cooked entirely in a skillet, this one-pan recipe is both easy and satisfying, with just the right hint of smokiness and spice. Perfect as a hearty main dish or an impressive appetizer, this versatile tortilla is best served warm in thick, satisfying wedges. Ideal for any occasion, it’s a must-try for fans of fusion-style comfort food.
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Recipe Information
Ingredients
- 4 medium potatoes
- 250 grams Mexican chorizo
- 6 large eggs
- 1 medium onion
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 1 small jalapeño (optional)
Instructions
Peel the potatoes and thinly slice them into 1/4-inch rounds. Set aside.
Remove the casing from the chorizo and crumble it into smaller pieces. Dice the onion and jalapeño (if using). Chop the fresh cilantro and set aside for garnish.
In a large, nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook, stirring occasionally, until they are golden and tender, about 12-15 minutes. Season lightly with a pinch of salt and pepper. Once cooked, remove the potatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and jalapeño (if using) and sauté for 2-3 minutes, until softened and fragrant.
Add the crumbled chorizo to the skillet and cook for 5-7 minutes, stirring often, until fully cooked and slightly crispy.
While the chorizo cooks, crack the eggs into a large bowl. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then whisk until well combined.
Reduce the skillet heat to low and return the cooked potatoes to the skillet, gently folding them into the chorizo mixture.
Pour the whisked eggs evenly over the potato and chorizo mixture. Use a spatula to spread the mixture out and ensure it is evenly distributed in the skillet.
Cover the skillet with a lid and cook on low heat for 10-12 minutes, or until the eggs are set. Alternatively, transfer the skillet to an oven set to broil for 2-4 minutes to finish cooking the top.
Once cooked, carefully loosen the tortilla from the skillet with a spatula and slide it onto a large serving plate.
Let the tortilla cool for 5 minutes before slicing into wedges. Garnish with chopped cilantro and serve warm.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 19.5 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 360 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6239 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
