Chorizo, Potato, and Egg Breakfast Tostadas

• 8 small corn tortillas
• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casing removed
• 2 cups diced potatoes
• 8 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco or feta cheese
• 1 lime, cut into wedges

Steps

1. 1 Heat oven to 350°F. Arrange tortillas on a baking sheet and bake until crisp, about 10 minutes.
2. 2 In a large skillet, heat olive oil over medium heat. Add chorizo and cook until browned, breaking into small pieces.
3. 3 Push chorizo to one side and add potatoes to the skillet. Cook until tender and golden.
4. 4 In another skillet, fry eggs to desired doneness, seasoning with salt and pepper.
5. 5 Assemble tostadas by placing a spoonful of chorizo and potatoes on each tortilla.
6. 6 Top each with a fried egg, sprinkle with cilantro and cheese.
7. 7 Serve with lime wedges on the side.

Equipment

• Skillet
• Baking sheet
• Spatula

Variations

• Add sliced avocado or a drizzle of hot sauce for extra richness and heat.

Substitutions

• Substitute crumbled cooked bacon for chorizo for a different flavor profile.
• Use shredded cheddar cheese instead of queso fresco.

Pairings

• Serve with a robust coffee or a tangy hibiscus agua fresca.

Nutrition

Tips

• For a spicier kick, choose chorizo with more heat.
• Warm tortillas in the oven just before assembling for optimal crispiness.

Storage

Store assembled tostadas in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: These tostadas do not freeze well due to the eggs, but you can freeze the chorizo and potato mixture separately.

Serving Suggestions

• Pair with a fresh fruit salad or a spicy mango salsa for a vibrant breakfast spread.

FAQ