Tortas with Potatoes and Chorizo
It’s so hard to believe that school will be starting soon. Is it just me, or are the days flying by way too fast? Feels like my kids just got out of school and soon we need to start school shopping for a new year. Can someone please slow down time?
Since I work from home I pack my kids lunch four days a week. And once a week they buy hot lunch.
Usually, their packed lunches consist of leftovers that are revamped into a whole new dish. For example – these tortas are filled with potatoes and chorizo that were leftover from a camping trip. I made lots of potatoes and chorizo and froze half for camping and the other half for school lunches.
Once the filling is thawed and reheated its just a matter of assembling tortas, which can easily be accomplished while your kids eat breakfast. Another idea is to add the filling to large flour tortillas and make burritos.
My kids love bolillos and so do I, and we especially love the flavor of wheat bolillos that are baked at our King Soopers bakery.
I cut the bolillo in half and toasted the halves on a griddle with a little bit of butter, placed a slice of deli cheese over the toasted bread, added slices of creamy avocado, topped it with warm potatoes and chorizo, and zapped it in the microwave for a couple of seconds for the cheese to melt. These tortas are quick, easy, and lightly spicy packed with bold flavors. You just might want to pack yourself one for lunch too.
When it comes to school lunches it’s all about variety so that your children do not get bored.
I suggest storing lunches in food storage that has different compartments or separate containers with lids. No one likes soggy lunches, so in separate bowls I add fresh fruit like mangos and a small treat like Maria cookies, which can usually be found in the Latin aisle.
I know it’s very easy to get in a lunch rut? I have been there done that! If you need lunch ideas check out kingsoopers.com/tu-mesa for recipe inspiration, coupons, and more.
Tortas with Potatoes and Chorizo
- 3 russet potatoes, washed, peeled, and cut into 1⁄4-inch cubes
- 1 tablespoon kosher salt
- 10 ounces Mexican chorizo, casings removed
- 4 bolillos or large sub rolls
- 4 tablespoons butter
- 4 deli cheese slices of choice
- 2 avocados, pitted, peeled, and sliced
- Bring about 4 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
- Fry the chorizo in a large nonstick skillet until browned. Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.
- Heat a griddle or large skillet over medium. Slice rolls in half lengthwise and spread butter over cut sides. Toast rolls until golden brown.
- Divide potato filling between bottom halves of rolls; top with cheese and avocado slices.
- Place on griddle to warm torta and melt cheese.
- Close sandwiches and cut in half.
Photography by Jenna Sparks
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.