| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 394 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 349 mg |
| Sodium | 539 mg |
Reviews
I have made this twice , and my wife and I loved it twice ! It knocked off our socks ! It is in theSunday breakfast rotation .
Made this for our New Year’s Day brunch and it was a hit with our guest. Only variation from the recipe was that I added 2oz of skim milk to eggs and I used a non stick pan to cook. I didn’t use the oven but rather flipped the tortilla and cooked the top for a few min in the pan. The tricky part is flipping the tortilla. I suggest reviewing the YouTube video before attempting.
This is delicious and filling! Previous commenter needs to calm down, tortilla is an omelette in Spain and just because the chorizo has been cooked doesn’t mean it isn’t chorizo, it means its been cooked.
Yum! My family enjoyed this. It needed a final pinch of salt before serving. I used a slope-sided 12 inch skillet and fit all 12 eggs easily. Could have packed more ingredients in if I wanted to.
Wow! Very, very good! Made one change…don’t eat chorizo, so we used soy chorizo and it was GREAT! Couldn’t tell the difference. Served it with green avocado salsa, sour cream, and a salad. Yummy! I also put a little mexi-blend cheese in with my eggs.
Delicious!! I made this without the potatoes and I would definitely make it again, very tasty and filling!
Crazy good, simply put this recipe is delicious!
We loved this! My cast iron skillet is 10 inches so I used 10 eggs, and the only chorizo at my local grocery store was fresh ground, not in a casing. But I cooked the chorizo in the skillet before sauteing the bell pepper and onion, and the flavor was well distributed. Otherwise I followed the recipe and was quite pleased with the results.
This made the biggest tortilla I’ve ever made! I added 2 eggs because I don’t think 12 would have done it. I also made it the traditional way- cook the potatoes on the stovetop, flip the tortilla with a plate instead of boiling the potatoes and cooking it through in the oven. It’s good, but I’d rather have a plain tortilla.
Very easy and yummy. I used turkey sausage, so I could lower that fat content.