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Tostadas with Egg and Chorizo

Tostadas with Egg and Chorizo

Makes 28

4 flour tortillas
25g butter, melted
1 teaspoon olive oil
1 chorizo sausage, peeled and finely chopped
25g butter
5 eggs, lightly beaten
3 Tablespoons milk
1 Tablespoon chopped fresh coriander, to garnish

1. To make the tostadas, preheat the oven to moderately hot 200°C (400°F/Gas 6). Cut the tortillas into 28 rounds with a 6cm (2 1/2 inch) cutter. Line two baking trays with baking paper and brush the tortilla rounds with melted butter. Bake on the trays for 5 – 6 minutes, or until golden and crisp. Take care not to burn. Transfer to a serving platter.
2. Meanwhile, heat the oil in a small saucepan and cook the chorizo until crispy. Drain on crumpled paper towels. Wipe out the saucepan with paper towel and gently melt the butter. Add the combined eggs and milk and cook gently over low heat, stirring constantly until soft and creamy.
3. Remove from the heat and spoon the mixture into a warm bowl. (This is to stop the eggs from cooking further.) Fold the chorizo through and season, to taste, with salt and black pepper. Pile 2 – 3 teaspoons of the egg and chorizo mixture onto each tostada, scatter with fresh coriander and serve immediately.

In Advance: You can cook the tostadas ahead of time. Just before serving, warm them in the oven, wrapped in foil, for a few minutes. You will have to cook the egg and chorizo at the last minute.

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