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Potato, Chorizo, and Avocado Torta

Sandwiches

Potato, Chorizo, and Avocado Torta
Nutrition Facts
8 serving per container
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 26%
Trans Fat 0g  
Cholesterol 20mg 6%
Sodium 910mg 39%
Total Carbohydrates 43g 16%
Dietary Fiber 5g 16%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 12g
Calcium 37mg 2%
Iron 3mg 20%
Potassium 430mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Ingredients

  • 1 lb. red bliss potatoes, washed and diced
  • 8 oz. uncooked Mexican chorizo sausage, casings removed and coarsely chopped
  • 1/2 c. thinly sliced scallions, white and light-green parts only
  • 1 t. kosher or sea salt, or more to taste
  • 5 T. olive oil
  • 2 T. white distilled vinegar
  • 1/8 t. sugar
  • Freshly ground black pepper to taste
  • 1 ea. head romaine lettuce, leaves thinly sliced
  • 1 ea. Avocados From Mexico, halved, peeled, pitted, and sliced, or more to taste
  • 8 ea. sturdy buns (such as bolillos, teleras, panini, or baguettes), cut into individual portions of about 3" to 4"
Text Me Ingredients

Instructions

  1. Bring a medium pot of water to a boil over high heat.
  2. Add the potato pieces, and once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
  3. Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces.
  4. Once the chorizo begins to brown and crisp, after about 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
  5. Add the cooked potatoes and salt to the skillet, mashing them into the chorizo mixture with a potato masher or a similar tool, for about 1 minute until well combined.
  6. Remove from the heat. Taste, and add salt as needed.
  7. In a medium bowl, whisk together the oil and vinegar, along with the sugar, salt, and pepper to taste. Toss in lettuce and mix well.
  8. Slice the bread in half, scoop about 1/2 cup of the potato and chorizo mix on top of one piece. Add a couple tablespoons of the dressed lettuce, followed by 2 to 3 slices of avocado and pickled jalapeños on top, and add the top layer of bread. Serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Potato, Chorizo, and Avocado Torta
Amount Per Serving 8
Calories 420 Calories from Fat 0
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 26%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 20mg 6%
Sodium 910mg 39%
Total Carbohydrates 43g 16%
Dietary Fiber 5g 16%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 12g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 37mg 2%
Iron 3mg 20%
Potassium 430mg 10%
* Percent Daily Values are based on a 2000 calorie diet.

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