Shake up the usual routine with a delightful breakfast-inspired dish.
Chorizo Potato Omelet with Salsa Verde
Chef Stephanie Banyas
8
15 minutes
Mexican/Spanish/American
Breakfast
What makes this chorizo potato omelet even more appealing is its versatility. With the zesty punch of salsa verde and the freshness of cilantro, it offers a burst of flavor in each bite. Plus, it's not just a meal; it's a dining experience that brings everyone together around the table. Imagine the laughter and conversations as you roll up the omelet, spoon on the salsa, and squeeze a little lime to brighten the mix. This dish refreshes the concept of "breakfast for dinner," proving that any meal can be elevated with simple yet vibrant ingredients. So gather your family or guests and get ready to enjoy a hearty meal that brings joy to the dinner table.
Ingredients
- 2 Yukon Gold potatoes, peeled and cut into ½-inch dice
1 pound ground Mexican chorizo
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Queso fresco or grated Monterey Jack or cheddar
- 5 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper
- 8 flour tortillas
- Neutral Oil
- 1 jar Salsa Verde
- Fresh lime wedges
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Cutting Board
Knife
Measuring Spoons
Medium Saucepan
Saute Pan
Whisk
Prep Bowl
Pepper Grinder
Peppercorns
Directions
Bring medium pot of water to a boil over high heat, add 1 tablespoon salt. Add potatoes and cook until just fork tender, about 5 minutes. Drain and transfer to sheet pan lined with paper towels.
Cook sausage in large saute pan over medium heat until the fat renders and the sausage is crispy, about 10 minutes. Remove the sausage to a plate lined with paper towels. Remove all but a few tablespoons of the fat from the pan, heat until it shimmers over high heat. Add the potatoes and cook until lightly golden brown and crispy, about 5 minutes. Add sausage back to pan, stir in cilantro and squeeze of lime juice!
Whisk eggs in a large bowl until smooth, season with salt and pepper. Heat a few teaspoons of oil in a large nonstick saute pan over high heat until it shimmers. Dip a tortilla into the egg mixture making sure that both sides are coated well, remove, and let excess drip off. Cook in oil until golden brown on each side, about 2 minutes per side.
Remove to a plate, fill with some of the chorizo filling, roll and spoon some of the salsa verde over the top, garnish with cheese, cilantro and lime wedge, if desired.
Serve immediately!