All Day Torta of Eggs, Chorizo and Redskin Potatoes

Name: All Day Torta of Eggs, Chorizo and Redskin Potatoes
Yield: 16
Ingredients: Simplot Harvest Fresh® Avocados: Chunky Avocado Pulp, Frozen 2 lbs. 1 bag; Olive oil 2 fl. oz. 4 Tbsp.; Chorizo, soy based 8 oz. 1 package; Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 40 oz. 1 bag; Salt as needed; Black pepper, cracked as needed; Eggs, large 16 each; Telera rolls, split in half 16 each; Pepper jack cheese, shredded 8 oz. 2 cups; Vegetarian refried black beans, prepared 2 cups

save

Yield: 16 Servings (12 oz. each)

Yield: 16 Servings (12 oz. each)

Offer these tortas as an alternative to breakfast burritos, they're the perfect vegetarian takeout or grab-and-go option.

Ingredient	Weight	Measure
Simplot Harvest Fresh® Avocados: Chunky Avocado Pulp, Frozen	2 lbs.	1 bag
Olive oil	2 fl. oz.	4 Tbsp.
Chorizo, soy based	8 oz.	1 package
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend	40 oz.	1 bag
Salt		as needed
Black pepper, cracked		as needed
Eggs, large		16 each
Telera rolls, split in half		16 each
Pepper jack cheese, shredded	8 oz.	2 cups
Vegetarian refried black beans, prepared		2 cups

Preparation Instructions:

Step 1

Defrost the avocado pulp according to package instructions.

Step 2

Add olive oil to a preheated griddle or sauté pan, stir in chorizo and prepare according to package directions. Add redskin and jalapeno blend to the pan. Continue to cook until potatoes are tender and cooked through. Season with salt and pepper and remove from pan. In the same pan, individually cook eggs to over easy or sunny side up.

Step 3

For each sandwich, split rolls in half and toast. Place cheese on the roll bottom. Top cheese with black beans, chorizo potato mixture, and a cooked egg. Spread top roll with 2 Tbsp. of avocado and place on top of the egg. If desired, use picks to hold the sandwich together and cut in half.