Idaho® Potato and Chorizo Tortilla Espanola | Idaho Potato Commission
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. Using...
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Ingredients
- 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
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