Quick Recipe Search

Summary

• Difficulty:
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Yield: 12 appetizers
• 17 people call this recipe a favorite
• Rating: (0 ratings)

• Add to My Recipe Box
• Email to a Friend
• Print: Full Page
• Nutrition Information

Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.

Ingredients

• 1 cup olive oil
• 1 lb. Yukon gold or Idaho potatoes, peeled and sliced thin
• 2 cups chopped yellow onions
• 1/2 cup chorizo, casing removed, cooked, drained and crumbled
• 2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
• 12 eggs
• 2 tablespoons olive oil
• Salt and pepper

Directions

1. Heat 1 cup olive oil in a large nonstick pan over medium heat. Add potatoes; turn down heat to low and cook, stirring frequently, for about 30 minutes. Add onions; season with salt and pepper and cook for an additional 10 minutes. Drain potatoes and onions in a paper towel-lined colander to remove excess oil.
2. In a large bowl, whisk eggs. Add potatoes, onions, chorizo and cheese; season with salt and pepper. Stir very gently until mixed. In the same pan, heat 2 tablespoons oil on low. Add egg mixture, cook, covered, for about 10-12 minutes. Very gently flip the tortilla over, inverting it onto a large plate and sliding it back into the skillet, bottom side up. Cook for about 10-12 minutes more. Slide onto a serving plate. Delicious hot or cold.