Jul 13 2026
Restaurants›Fat Rosie's Taco and Tequila Bar›New! Torta De Chorizo Con Huevo Recipe

New! Torta De Chorizo Con Huevo Recipe

Inspired by Fat Rosie's Taco and Tequila Bar
Time30m
Serves4

Telera roll sandwiched with eggs, chorizo, avocado, tomatoes, pickled jalapeños, red onion & chipotle mayo. Served with breakfast potatoes.

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Ingredients

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For the Torta

For the Breakfast Potatoes

Method

For the Torta

  1. 1

    Cook the Chorizo

    In a skillet over medium heat, add the chorizo and cook until browned and fully cooked, about 5-7 minutes. Break it apart with a spoon as it cooks.

  2. 2

    Scramble the Eggs

    In a bowl, crack the eggs and whisk them until well combined. In a separate pan, scramble the eggs over medium heat until they are just set, about 3-4 minutes. Combine the cooked chorizo with the scrambled eggs.

  3. 3

    Prepare the Toppings

    Slice the avocado and tomatoes. Thinly slice the red onion.

  4. 4

    Assemble the Torta

    Slice the telera rolls in half. Spread chipotle mayo on both sides. Layer the chorizo and egg mixture, followed by avocado slices, tomato slices, pickled jalapeños, and red onion on the bottom half of the roll. Cover with the top half of the roll.

For the Breakfast Potatoes

  1. 5

    Prepare the Potatoes

    Wash and dice the potatoes into bite-sized cubes, leaving the skin on for texture.

  2. 6

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes or until fork-tender. Drain and set aside.

  3. 7

    Sauté the Potatoes

    In a skillet, heat olive oil over medium-high heat. Add the boiled potatoes and season with paprika, garlic powder, salt, and black pepper. Sauté for about 5-7 minutes until golden and crispy.

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