1. Using a spiralizer, cut the potatoes into thick spirals (see note). Pat dry with paper towel.
2. With the rack in the middle position, preheat the oven to 350°F (180°C).
3. In a large non-stick, oven-proof skillet over medium-high heat, cook the potatoes in the oil with the chorizo, onion and garlic until tender, about 10 minutes. Season with salt and pepper. In a colander set over a bowl, drain the potato mixture, keeping 2 tbsp (30 ml) of the oil in the skillet.
4. Meanwhile, in a bowl, whisk the eggs. Season with salt and pepper. Set aside.
5. In the same skillet you cooked the potatoes in, heat up the reserved oil over medium heat. Add the potato mixture into the skillet. Add the eggs and stir lightly to distribute evenly in the skillet. Cook for 2 minutes. Transfer the skillet to the over and cook for 15 minutes or until the tortilla is fully cooked.
6. Flip the tortilla over onto a plate and cut into wedges. The tortilla can also be eaten cold.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Chorizo Tortilla recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
