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Active Time
30 min
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Total Time
1 1/2 hr
Rest assured that your guests won't leave your party feeling hungry — these omeletlike hors d'oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.
Ingredients
Makes 64 hors d'oeuvres
Step 1
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
Step 2
Finely chop white and green parts of scallions and reserve separately.
Step 3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
Step 4
Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.
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Reviews (25)
Back to TopI used taco cheese for more kick. My family loved it. DS2 gave it a 9/10 !!
Anonymous
3/16/2017
I've made this twice for work and it is excellent. Nice change of pace from the standard sausage egg and cheese breakfast casserole. Increase chorizo to 12 oz. Next time I will omit the green onions as I thought they gave it an off taste. To save time I used Simply Potatoes shredded potatoes and Sargento Mexican cheese blend. Cut back on salt slightly if using Simply Potatoes. Assembled the night before and bake the next morning covered 20 minutes then 10 to 15 uncovered.
Jane_C
Edwardsville IL
9/10/2013
I have not yet tried this recipe but I'm curious if it would work with a cupcake tin sprayed with baking spray for mini tortillas?
karita024
Harrisonburg, VA
8/20/2012
Followed recipe precisely as written except for the addition of one diced sweet bell pepper to the onions once they were sweated, and it turned out very nicely. Lots of eye appeal and delicious!
sukiyumyum
Hudson Heights, Quebec
3/29/2012
delicious! I too had a problem with consistency. I up the garlic and chorizo. used 1 lb shredded potatoes. i added crema instead of sour cream, and it lent a lovely sweetness to the dish. Next time I will used more chorizo and cook 5 minutes longer. I will refrigerate a day prior to ensure firmness. I used a cheesecake pan and it was very easy to get it to look beatiful.
daniguinha
los angeles, ca
6/6/2010
I too had the problem with eggs falling apart. I will make it again and make sure potatoes are smaller and dish has been refrigerated before cutting. Having said that, the potato mixture is delicious by itself! I would just make that and serve it with scrambled eggs.
marrella
1/3/2010
Delicious! Delicious! Delicious! All my guests loved it and we had the leftovers for breakfast the next day! Agree with previos review.. quality of chorizo is what makes the dish!
Anonymous
Dover, MA
12/18/2009
Absolutely delicious, even the kids enjoyed it!
mamacookinfor5
12/8/2009
This was very tasty. I see the complaints about it falling apart when you cut into it. It cut much better once it had been in the fridge for a few hours. Perhaps if there was less sour cream it would hold better? I used less pototo than called for and a litttle finely chopped red pepper for colour. I also put the potato-chorizo mixture at the bottom of a 2 inch deep round skillet that could go into the oven with a generous amount of olive oil on the bottom. Then I poured in the egg on top. Once it was done baking I let it cool a little and flipped it onto a plate - it popped out beautifully! With some thinly sliced green onions on top it made a beautiful pot luck breakfast item.
Anonymous
toronto
10/11/2009
Good, but came out more like a crustless quiche. Still, I will make again, but will not call it a tortilla. Have to come up with another name for my guests.
Anonymous
Miami, FL
8/18/2009
OK-this makes a LOT- -a very generous recipe BUT beware...it does tend to fall apart more than other frittata type dishes I've made. You really need a fork to eat it!
Anonymous
San Francisco
9/11/2008
einerson, I wonder if you tried cutting while still too hot? This is a fantastic recipe, I hope you try again! I made it for Christmas Day breakfast and was a total success. I found this fabulous chorizo which I think is the key to this meal. I sliced the potatoes with a veggie slicer to make them extra thin and put the potato mixture at the bottom of the pan (this helps with the cutting and serving by the way), and the eggs on top. I did not use the cream or cheese because my husband is lactose intolerant, still a great dish. I read some reviews complaining that they would not use the cheese in the REAL Spanish tortilla...so what? this is the beauty of cooking, you can add this, remove that, you can always make it your own. I'm definitely making this again.
Anonymous
Coral Springs, FL
1/25/2008
I would give it 3 to 4 forks for flavor, but was disappointed in how difficult it was to cut into bite size serving pieces. It was likely cooked, but the custard was definitely set as indicated in the recipe. I was able to salvage enough presentable pieces from the outer edges for our party, but it could have been a disaster if I was planning on this without several other offerings! After cutting, I just let it come to room temp for serving as I was afraid to transfer and and try to reheat. The leftovers (including the center portion that I couldn't serve to guests was better warm). I may try again because I love the combo of flavors, but will either bake longer or possibly bake in a slightly larger pan.
einerson
Hilliard Ohio
1/6/2008
added some chipotle peppers in adobo for an extra kick! this always goes in a flash!!
emweb13
ny,ny
12/28/2007
I made this for an hors d'oeuvre, it disappeared, and 2 people asked for the recipe. It's great hot or cold and I will definitely make it again!
druth
San Francisco, CA
12/24/2007