Breakfast Tortas with Potatoes and Chorizo
With back-to-school looming around the corner, I’ve got my packed lunch thinking cap on. These deliciously filling and super budget-friendly Breakfast Tortas with Potatoes and Chorizo are the best egg-free breakfast sandwiches around.
Make a big batch of the potato chorizo filling in advance, pop it in the freezer, and a hearty meal will never be far from reach.
Why We Love This Recipe
Since I work from home, I pack my sons lunch four days a week and let him buy hot lunch once a week as a treat. As a food lover, I do my best to keep things varied; I don’t like to be bored by my meals, and I know my kiddos don’t, either. Variety is the spice of life, right?
Usually, his packed lunches consist of leftovers that are revamped into a whole new dish (remember my recipe for salpicón de res or crunchwraps?). These breakfast tortas are filled with potatoes and chorizo that were leftover. I popped half of the batch in the freezer so I knew I’d have some for school lunches.
Once the papas con chorizo filling is thawed and reheated, it’s just a matter of assembling the breakfast sandwiches, which takes only a few minutes. You can also repurpose the chorizo potato mixture to make breakfast burritos (perhaps with scrambled eggs and cheese?) for the next day. Just make sure you save enough to make your own breakfast torta, because you’re definitely going to want one.
Since the filling is made with russet potatoes, it’s super inexpensive and really helps to stretch out the meat. Add a crusty bolillo roll, a few slices of cheese, and some avocado and you have yourself a comforting, slightly spicy, delicious portable meal that the whole family is sure to love.
Ingredients & Substitutions
As promised, this simple breakfast sandwich takes just 7 ingredients to make. Here’s your list:
- Russet Potatoes – I almost always have russets on hand, but you can also use wax potatoes if you prefer.
- Kosher Salt – Don’t forget to season the spuds!
- Mexican Chorizo – This is the type of chorizo that is still raw, whereas Spanish chorizo is cured and cooked. I prefer pork, but feel free to use beef or soy.
- Bolillos – You can also swap in large sub rolls.
- Butter – Feel free to swap in plant-based butter if dairy is off the table.
- Deli Cheese – Any sliced cheese will work here, so pick your favorite. You are free to use dairy-free cheese if needed.
- Avocados – For extra richness.
How To Make Breakfast Tortas with Potatoes and Chorizo
These chorizo potato sandwiches come together in a snap. Here’s how they’re made:
Step 1: Cook Potatoes. 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.
Step 2: 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.
MAKE-AHEAD TIP: The potato chorizo mixture will keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Step 3: Toast Buns. Heat a griddle or large skillet over medium. Slice rolls in half lengthwise and spread butter over cut sides. Toast rolls until golden brown.
Step 4: Assemble. Divide potato filling between bottom halves of rolls; top with cheese and avocado slices. Place on griddle to warm the torta and melt the cheese. Close sandwiches and cut them in half before wrapping them tightly in parchment paper.
These breakfast tortas with potatoes and chorizo are pretty stellar, but there’s always room for customization. Here are a few of my favorite variations on the theme:
- As breakfast burritos. Warm tortillas and add the potato chorizo stuffing, some shredded cheese, and sliced avocado. If you want more of a breakfast-y vibe, toss in a few scrambled eggs for good measure. PRO TIP: If you omit the avocado, you can put the assembled burritos in zip top bags and store in the freezer for up to 2 months.
- Add eggs. If you want to add some extra protein, consider adding scrambled or fried eggs to your tortas.
- Make it vegetarian/vegan. Use vegan chorizo or tofu-based sofritas in place of the meat for a vegetarian option. Swap out the cheese and butter for plant-based susbtitutes for a vegan meal.
- Go gluten-free. Skip out on the bolillo roll and send some tortilla chips or tostada shells instead. Consider it like a Mexican Lunchable and let your kids assemble it while they eat.
These simple breakfast tortas come together quickly and without any fuss. That said, I’ve learned a few things over the years. Here’s my best advice:
- Double the filling and freeze half. Papas con chorizo is the base for many delicious meals. You can use it to make these breakfast tortas, breakfast burritos, simple tacos, gorditas, tostadas, and more!
- Consider mashing the avocado. While slices of avocado look pretty, they’ll often slide off the bread when you take a bite of the torta. If your kiddos are known for getting stains on their clothes, do them a solid and gently mash the avocado first to help it stay in place.
- Wrap the sandwiches in parchment, deli-style. Wrapping your assembled potato chorizo tortas in parchment paper like they do at the deli counter will help to keep all the goodness on the inside. If you’re packing the sandwiches in a lunchbox or cooler, consider placing the parchment wrapped parcel in a hard-shell box to keep it from getting squished.
Frequently Asked Questions
When it is removed from its casing, browning chorizo in a pan only takes about 8-10 minutes.
It should be a few shades darker than when you started, and some of the oil from the meat should have released during the cooking process. If you have a thermometer, you can also check to see that it’s cooked to 160F.
Either opt for a vegan frozen option like Soyrizo, or use pressed firm tofu to make sofritas.
More Back-To-School Recipes
Did you make these Breakfast Tortas with Potatoes and Chorizo? Let me know how they turned out by rating and reviewing the recipe below or by tagging me in your social posts so I can cheer you on.
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