Contortionist’s Folded Egg and Chorizo Tacos
4 large EGGS, beaten 2 Tbsp. olive oil, divided 1 1/2 cups russet potatoes, chopped 1/3 cup beef chorizo 1/4 tsp. salt 8 corn tortillas, warmed 1/2 cup sour cream 2 oz. cilantro
Yields: 4 servings, 2 tacos each
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 26 g
Saturated fat: 8 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 12 g
Cholesterol: 219 mg
Sodium: 473 mg
Carbohydrates: 34 g
Fiber: 4 g
Sugar: 2 g
Protein: 16 g
Vitamin A: 164 mcg
Vitamin D: 1 mcg
Folate: 43 mcg
Choline: 179 mg
Calcium: 75 mg
Iron: 2 mg
Potassium: 491 mg
This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.
HEAT one tablespoon of olive oil in a skillet over medium heat. ADD potatoes and COOK for 5 minutes.
ADD chorizo and stir, BREAKING it up with a large spoon. ADD salt and continue STIRRING until chorizo and potatoes cook thoroughly. REMOVE from heat and DISCARD any extra grease.
HEAT remaining olive oil in a separate pan over medium heat. POUR eggs into the skillet. As eggs begin to SET, gently stir the eggs across the pan, forming large soft curds. Continue COOKING until no visible liquid egg remains. REMOVE from heat.
FILL each tortilla with egg and potato mixture. TOP each with a dollop of sour cream and a cilantro sprig.
Serve with rice and beans for a new weeknight favorite.
Try different types of chorizo such as pork or soy for a different taste.
Add some heat by adding a tablespoon of chipotle sauce to the egg mixture.