Simply Spanish Tortilla With Chorizo and Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ready, Set, Cook! Special Edition Contest Entry: A take-off of a Spanish tortilla, I tried to make the potatoes be the star while incorporating great flavors and eye appeal. A simple recipe to make in steps, served for breakfast is a nice way to start your day. Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can of petite diced tomatoes, drained |
2 garlic cloves, minced |
1/2 serrano pepper, seeded and deveined, and minced |
1 tablespoon taco seasoning |
1/2 teaspoon cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
5 ounces mexican chorizo sausages |
20 ounces simply potatoes® shredded hash browns |
5 tablespoons canola oil |
7 large eggs |
7 tablespoons asadero cheese, crumbled |
7 tablespoons rough chopped cilantro |
Directions:
1. Place in a medium bowl the black beans, tomatoes, garlic, serrano pepper, taco seasoning, cumin, salt, and white pepper. Mix well, and place in refridgerator. Cook chorizo by package directions, at least until meat is 160 degrees, 8 to ten minutes. When cooked through, set aside chorizo on a paper towel lined plate. Cook hash browns by package directions until an internal temperature of 165 degrees is reached for two minutes and potatoes are golden. Take potatoes out of pan and place on plate. In same pan, add 2 T. oil and fry 7 eggs, sunny side up, five minutes. On 7 medium sized plates, put 1/2 Cup hash browns, one sunny side up egg, 1 t. cooked chorizo, 1/4 cup black bean salsa, 1 T. asadero, and 1 T. cilantro.
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