Torta a Spanish Influenced Breakfast
Start your day with a bold and flavorful twist by making "Torta: A Spanish-Influenced Breakfast," a hearty dish inspired by the rustic flavors of Spain. This satisfying recipe brings together crispy golden potatoes, spicy chorizo sausage, and fragrant sautéed onions and garlic, all nestled in a rich, smoky egg mixture seasoned with paprika and black pepper. Perfectly baked to a golden finish, this torta is garnished with vibrant fresh parsley for a pop of brightness. With just 15 minutes of prep time and a simple oven-baked technique, this dish is both convenient and impressive—ideal for a weekend brunch or a crowd-pleasing breakfast. Pair it with crusty bread or a crisp side salad for a complete meal. Keywords: Spanish breakfast recipe, chorizo torta, baked breakfast egg dish, easy brunch recipe, smoky flavors.
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Recipe Information
Ingredients
- 3 medium potatoes
- 200 grams chorizo sausage
- 6 large eggs
- 1 medium onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons milk
- 1 teaspoon smoked paprika
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick. Rinse them in cold water and pat them dry with a clean towel.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the potato slices and cook for about 10 minutes, stirring occasionally, until tender and slightly golden. Remove the potatoes and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Dice the onion and mince the garlic cloves, then sauté them in the skillet for 2-3 minutes until fragrant and softened.
Add the chorizo sausage (remove casings if necessary) to the pan. Break it into small pieces with a spatula and cook for about 5 minutes until browned and cooked through.
In a large mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper until well combined.
Preheat your oven to 375°F (190°C).
Return the cooked potatoes to the skillet, layering them evenly over the chorizo, onion, and garlic mixture. Pour the egg mixture evenly over the top.
Cook over medium heat for 3-4 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set and the top is golden.
Carefully remove the skillet from the oven and sprinkle with fresh chopped parsley.
Let the torta cool for 5 minutes, then slice into wedges and serve warm. Optionally, garnish with additional smoked paprika or parsley for presentation.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 675 mg | 14% | |
*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.
