Idaho Potato and Chorizo Tortilla Espanola

Idaho® Potato and Chorizo Tortilla Espanola

This recipe has been adapted from a recipe provided to AEB by the Idaho Potato Commission

Original recipe provided by Karen Kourkouslis Passport Cafe

Yield: 6 servings


  • 1 1/2 pounds Idaho® Russet potatoes, peeled and diced in 1-inch pieces
  • 18 oz. Mexican-style chorizo sausage, raw, removed from casing*
  • 1/2 c. diced yellow onions
  • 3 tbsp. minced fresh garlic
  • 5 eggs (or 1 c. liquid egg whites)
  • 4 1/2 tbsp. canola oil
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper


  1. Preheat the oven to 400° F.
  2. In a medium pot, combine potatoes and enough cold water to cover by one inch. Bring to a boil over high heat and cook until potatoes are fork tender but not mushy (about 5-10 minutes). Drain and set aside.
  3. Using a nonstick sauté pan over moderate heat, cook chorizo until cooked through and beginning to crisp on the edges. Add oil to any fat in pan and sauté onions and garlic until soft (about 5 minutes). Set aside to cool.
  4. In a large bowl combine beaten eggs, cooked potatoes, sausage, onions and garlic. Heat a 10 to 12-inch, nonstick ovenproof skillet over medium heat.
  5. Pour the mixture into the heated pan. Cook for 4 minutes until the tortilla is set on the bottom and just beginning to color.
  6. Slide the pan into a 400° F oven for 10-12 minutes or until the tortilla is set, crispy and uniform in color. Remove from oven and slide onto a cutting board, letting rest for 5 minutes before slicing. Slice into six even wedges and serve warm or at room temperature, with fresh tomato wedges and caramelized pickled onions or a fresh green salad.

Notes: If only the cooked deli style chorizo is available, add extra oil as needed in step #2.

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