Contortionist’s Folded Egg and Chorizo Tacos
Serving Size: 4
Nutritional Information: Per serving: 1/4 of recipe Calories: 405 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 goodsource of vitamin A and folate.
|4||Large eggs, beaten|
|2 tablespoons||Olive Oil, divided|
|1 1/2 cups||Russet Potatoes, chopped|
|1/3 cup||Beef Chorizo|
|8||Corn Tortillas, warmed|
|1/2 cup||Sour Cream|
- HEAT one tablespoon of olive oil in a skillet over medium heat. ADDpotatoes 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. POUReggs 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.