Ingredients:
8 to 10 flour tortillas
16 oz of chorizo
10 eggs
2 large potatoes
1/4 of a cup of heavy whipping cream (half & half or crema fresca will work great!)
1 tbsp baking powder (not baking soda)
1 tsp black pepper
1 tsp salt
2 to 3 tbsp butter
Water to boil potatoes
Instructions:
Peel and chop the potatoes into small cubes. Boil the potatoes in a pot for 6-8 minutes until tender—strain and set aside.
Cook the chorizo in a pan for about 6 minutes until fully cooked. Set aside.
Crack the eggs into a bowl. Add the heavy whipping cream, salt, pepper, and baking soda to the eggs. Beat the mixture well until combined.
Preheat your oven to 380°F (190°C). Spray the bottom of a baking dish with non-stick spray. Tear or chop the flour tortillas into smaller pieces. Layer the ingredients in the baking dish as follows: a sprinkle of flour tortillas to cover the bottom. A layer of cooked chorizo. A layer of egg mixture. Another layer of flour tortillas. A layer of boiled potatoes (save about a cup for the top layer). Add a few cubes of butter. Another layer of the egg mixture. Another layer of flour tortillas. Sprinkle the remaining potatoes on top. Finish with a layer of melted cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes.
While the casserole is baking, place the salsa ingredients (Roma tomatoes, jalapeño, onion, and garlic) on a baking sheet. Spray a little oil over them. Roast in the oven or switch to broil. Stay close and watch until they get a nice roast.
Blend the roasted ingredients with a small bunch of cilantro and salt to taste. Pulse the blender 3-4 times to achieve a not too smooth, not too chunky consistency.
Once the casserole is done, let it cool slightly. Cut into slices and serve with the freshly made salsa.
Tips:
- You can also tell if your eggs are fully cooked when you see your casserole puff up at the top.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious easy breakfast burrito casserole!
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