Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Potato & Chorizo Tortilla Recipe
    Lost? Site Map

    Mexican Potato & Chorizo Tortilla

    1/2 Photos of Mexican Potato & Chorizo Tortilla

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Chicagoland Chef du Jour's Note:

    OH my this was tasty. Better than I fantacized it to be! How many times has that happened in your life?? I digress, if you like chorizo, try it, you'll LOVE it! I used both flour (as Emeril suggests) and corn tortillas. Pick your favorite, they are both wonderful! You can use large (4) 12" or (8) 6" tortillas. I used a combination of both sizes. This recipes was written using (4) 12-14" tortillas. I used my pizza stone and the results were outstanding. We had this for dinner along with salad, guacamole and chips. It would make a great appetizer as well. Recipe inspired by Emeril Lagasse, he uses the grill for part of this recipe, I did the whole thing in the oven. I am writing the oven friendly version.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    large t ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Line baking sheet with parchment paper or use your baking stone.
    3. 3
      Boil potatoes until tender. Cool, peel and dice.
    4. 4
      In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes.
    5. 5
      Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.
    6. 6
      Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.
    7. 7
      Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes.
    8. 8
      Lightly brush one side of each tortilla with olive oil.
    9. 9
      Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".
    10. 10
      Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip.
    11. 11
      Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges.
    12. 12
      Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted.
    13. 13
      Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.
    14. 14
      Enjoy!

    Ratings & Reviews:

    • on May 10, 2011

      45

      I liked the flavors of this tortilla but the flour tortillas were very hard. I will crisp them in oil first next time and then bake for a shorter time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2010

      55

      Yum! My whole family loves this recipe. I did make some changes: no onions (kids don't like) instead of monterey jack I used Kraft Natural Mexican Style Authentic Shredded Cheese so good! I use taco sauce instead of salsa personel preference no yellow pepper. I used taco size white corn tortillas they came out nice and crispy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mexican Potato & Chorizo Tortilla

    Serving Size: 1 (512 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1299.3
     
    Calories from Fat 699
    53%
    Total Fat 77.7 g
    119%
    Saturated Fat 32.1 g
    160%
    Cholesterol 150.8 mg
    50%
    Sodium 3067.3 mg
    127%
    Total Carbohydrate 94.9 g
    31%
    Dietary Fiber 7.5 g
    30%
    Sugars 5.9 g
    23%
    Protein 54.5 g
    109%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites