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Idaho Potato and Chorizo Tortilla Espanola

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.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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