Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1215
Calories
31g
Protein
46g
Fat
174g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large boiling potato (8 ounces), peeled and cut into 1/3-inch dice
- 4 (9-to 11-inch) flour tortillas
- 7 to 8 ounces Mexican chorizo (see cooks' note, below), casings removed
- 4 large eggs
- 1 teaspoon water
- 1 tablespoons olive oil
- 1 cup coarsely grated Monterey Jack (about 4 ounces)
- 1 avocado, sliced
- About 1/4 cup fresh or bottled salsa
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes