Made with potatoes, eggs, and chorizo, this dish is fantastic for tapas or brunch. Try it with a Pineapple-Cucumber Mojito !

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Serves 6
  • 4 Tbsp. olive oil
  • 1 pound Idaho potatoes , peeled and cut into 1-inch pieces
  • 1/2 cup yellow onion , peeled and diced into 1/4-inch pieces
  • 1/4 cup chorizo , finely diced into 1/4-inch pieces
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 4 eggs , beaten
  • Directions
    Heat olive oil in a 9- or 10-inch skillet over medium heat. Reduce heat to low and add potatoes; cook for 5 minutes. Turn potatoes with a spatula. Cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.

    Stir in onion and chorizo and cook until onion softens, about 4 minutes. Stir in salt and pepper.

    Pour eggs evenly over potatoes. Shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.

    Using pot holders, carefully invert tortilla onto a plate. Slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.

    Remove from heat, and transfer to a plate. Serve warm, room temperature, or cold.


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