Idaho® Potato and Chorizo Tortilla Espanola


  • 1 pound Idaho® Russet potatoes, peeled and diced in 1-inch pieces
  • 3 cups water (as needed to cook potatoes)
  • ¾ pound Spanish-style chorizo sausage, raw, removed from casing*
  • ¼ cup yellow onions, diced
  • 2 tablespoons fresh garlic, minced
  • 3 eggs or ⅔ cups liquid egg whites
  • 3 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper


  1. Preheat the oven to 300° degrees 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 10-12 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° degree F oven for 10-12 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.

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Yield: 4 servings of 1/2 a potato cake

Karen Kourkouslis
Passport Cafe

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