| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 fresh chorizo sausages, cut into slices
- 3 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 8 large eggs
- 1/2 cup milk
- Kosher salt and freshly ground black pepper
- 1 cup mixed baby greens, for garnish
- 1/2 lemon, juiced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 197 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 157 mg |
| Sodium | 348 mg |
Reviews
Some advice: If you don’t have an ovenproof skillet (I don’t), or a 12 inch one, so I used 2 smaller skillets to fry everything in and then transferred the mixture to a round glass Pyrex pie pan, then added the egg and baked. It fits perfectly into the pan and came out great.
If you want to sub Smart veggie chorizo-style sausages for real chorizo, it works really well. Just be careful not to burn the sausage when frying because it cooks faster than real chorizo. Half the people at the party couldn’t tell it was vegetarian, and when they found out, they were raving about it.
If the store doesn’t have chorizo links, you can use ground loose chorizo but I don’t recommend it. I tried it once out of desperation and the tortilla was too greasy.
By far, this is one of my favorite things to make!