Egg Chorizo and Potato Quesadilla

    A fun quesadilla that has a whole egg layer


    • Chorizo
    • Potatoes
    • Eggs
    • Tortillas
    • Cheese
    • Cilantro
    • Salsa
    • Sour Cream


    1. Potatoes and chorizo in first, then removed when the potatoes are browned and tender. Crack the eggs in a bowl first and puncture the yolks. Butter your pan and toss in the eggs swirling the pan around to coat the whole bottom. Very quickly add salt, pepper, and cheese. Cover with a tortilla and press it down a little to fuse it and let some of the uncooked egg at the bottom sear. Flip the whole thing by laying your palm flat on the tortilla and flipping the whole thing into your hand. Place the tortilla down into the pan and add the potatoes, chorizo, some cilantro and more cheese. Top with remaining tortilla. Flip and cook until browned on both sides. Serve with some pasty store bought salsa and a little sour cream.


    Some people need a shower to wake up in the morning. For others, a coffee gets them going. But for me, nothing starts the day off right like cracking an egg into a frying pan with butter. It’s not about eating breakfast, it’s about making it! I cook breakfast A LOT, but I almost never blog it. That’s cause it’s my time to just relax in the kitchen. It’s also because I usually need to get out the door somewhat quickly. This is no time for photography! I’ve been playing around with this egg quesadilla for the past month, so I figured it was time to break out the camera. Whip up a couple of these for loved ones this holiday weekend and they will forget about the ugly sweater you bought them. That reminds me, Mom, do you have ingredients for this at home?

    Cook and brown the potatoes and chorizo first.

    Now here comes the 2 very important keys to this recipe. 1 – have a pan about the same size as your tortillas and fill it with just enough eggs to create a thin layer on the bottom of the pan. My correct amount of eggs was 2 “large” eggs for a “fajita” sized tortilla. 2 – Put salt and pepper and a little cheese on your eggs quickly, and IMMEDIATELY put the tortilla on top and flip it. You want the eggs to be touching the pan for no longer than one minute. The raw egg touching the tortilla really fuses the tortilla to the egg. It also allows the egg to finish cooking slowly and not overcook in this quesadilla. This makes for a very soft tender and delicious egg, and not a rubbery one. As for flipping, I just put my hand on the tortilla and lift the whole pan upside down. My hand is now holding the whole thing and I place it back into the pan.

    Smooth sailing now. Once you are flipped (sloppily) toss on the chorizo, potato, and a handful of cilantro. Add cheese and cover it up. Flip it back over to crisp up both tortillas and allow the cheese to melt.

    As long as I live, as much as I buy and make fancy salsas, something about the style of pasty picante jars of salsa just works with eggs.

    Yea, really good.

    Perfect layer of egg, not overcooked, everything is fused together, just enough cheese. I can’t say enough about how good this is.