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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Peel the potatoes and thinly slice them into 1/4-inch rounds. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the crumbled chorizo to the skillet and cook for 5-7 minutes, stirring often, until fully cooked and slightly crispy.

Step 6

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.

Step 7

Reduce the skillet heat to low and return the cooked potatoes to the skillet, gently folding them into the chorizo mixture.

Step 8

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.

Step 9

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.

Step 10

Once cooked, carefully loosen the tortilla from the skillet with a spatula and slide it onto a large serving plate.

Step 11

Let the tortilla cool for 5 minutes before slicing into wedges. Garnish with chopped cilantro and serve warm.

Nutrition Facts

Serving size	(1567.2g)

Amount per serving	% Daily Value*
Calories	2764.8

Total Fat 167.5g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1306mg	0%
Sodium 5650.9mg	0%
Total Carbohydrate 194.6g	0%
Dietary Fiber 20.5g	0%
Total Sugars 19.5g
Protein 120.3g	0%

Vitamin D 246IU	0%
Calcium 360.1mg	0%
Iron 18.0mg	0%
Potassium 6238.7mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 17.4%

Carbs: 28.1%