Idaho Potato and Chorizo Tortilla Espanola

Idaho Potato and Chorizo Tortilla Espanola

Monday, October 30, 2023 at 4:42 PM

Recipe by Karen Kourkouslis; recipe and photo courtesy of the Idaho Potato Commission

Makes 4 servings of ½ a potato cake

1 lb. Idaho® Russet potatoes, peeled and diced in 1-inch pieces

3 c. water (as needed to cook potatoes)

¾ lb. Spanish-style chorizo sausage, raw, removed from casing*

¼ c. yellow onions, diced

2 T. fresh garlic, minced

3 eggs or ⅔ cups liquid egg whites

3 T. canola oil

1 t. kosher salt

¼ t. black pepper

1. Preheat the oven to 300°F. In a medium pot, combine Idaho® potatoes and enough water to cover. Bring to a boil until potatoes are fork tender (about 5 minutes). Drain and set aside.

2. Using a sauté pan over moderate heat, cook chorizo until done. Add oil to any fat in pan and sauté onions and garlic until soft (about 5 minutes). Set aside to cool.

3. In a bowl combine liquid eggs, cooked potatoes, sausage, onions and garlic. Heat a 10- to 12-inch, non-stick skillet over medium heat.

4. Pour half of the mixture into the heated pan, evenly making a 1-inch thick potato cake. Cook for 4 minutes on one side, then invert onto a baking sheet lined with parchment paper with the cooked side down.

5. Bake in a 300°F oven for 10 to 12 minutes or until the potato cakes are set, crispy and uniform in color.

6. Serve with fresh tomato wedges and caramelized pickled onions or a fresh green salad.

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